Leave the mayonnaise in the fridge, this potato salad takes coal-roasted spuds, dresses them in walnuts, spices and lemon juice and tops them with charred spring onions.
- 6 Sebago potatoes (or any good roasting potato variety)
- 1 bunch spring onions
- 100 g walnuts, roasted and crushed
- 2 golden French shallots, finely diced
- 1 lemon, juice
- 1 tbsp sweet paprika
- 1 tbsp isot pepper (black Aleppo pepper)
- 1 tbsp sherry vinegar
- sea salt, to taste
- ½ bunch chives, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Light a charcoal barbecue and wait until the coals become white hot.
- Prick the potatoes all over with a fork, then bury them in the white coals of the barbeque, where it’s not red hot so the potatoes can cook slowly. Bake the potatoes until you can easily insert a skewer into the centre.
- For the dressing, combine all the ingredients in a large bowl with a good drizzle of olive oil. When the potatoes are tender, carefully brush off the embers, scoop out the potato flesh, add to the dressing and toss to combine. Check the seasoning and place on a large serving plate.
- Place the spring onions on a metal rack over the coals and cook until charred and wilted. Remove from the heat, roughly chop and scatter over the potato salad. Drizzle with a little extra oil.
Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.