A brilliant barbecued new potato salad recipe for summer

Smaller and slightly sweeter than your average spud, the precious new potato works brilliantly in a salad. Here, we’re using the smoky heat of the barbecue to transform these earthy beauties into a summer side that’s truly special.

This simple new potato salad recipe is lifted with creamy labneh and the bright heat of zhoug – the only thing missing is good company to share it with. Enjoy.

You’ll need:

35g fresh coriander, roughly chopped

25g fresh parsley, roughly chopped

1 lemon

1-2 fresh jalapenos, or other green chilli, roughly chopped, seeds removed

1 garlic clove, crushed

½ tsp cumin seeds

¼ tsp green cardamom powder

4 tbsp olive oil

750g new potatoes

150g labneh

50g pomegranate seeds

1. Place the herbs, garlic, chilli and spices into a blender and pulse until coarsely chopped. Add the juice of half the lemon with 3 tbsp of oil and a pinch of salt, then blend. For a smoother sauce, add water, 1 tbsp at a time, and blend until smooth. Season to taste with salt and lemon juice. Set aside.
2. Place the potatoes into a large saucepan and cover with cold water. Season with salt and bring to a boil. Simmer for 13-15 mins, until just tender, drain and allow to steam.
3. Transfer the potatoes to a large sheet of foil in one layer, drizzle with 1 tbsp of oil, season with salt and pepper. Wrap the foil into a parcel, ensuring the potatoes are covered (use another piece of foil if needed). Cook on the barbecue for 10-15 mins, until the potatoes are charred.
4. Spread the labneh onto a plate. Top with the potatoes, drizzle with the zhoug sauce and scatter over the pomegranate, to finish.

Want more? Explore our full collection of delicious recipes.