Alive and Cooking

BBQ Kipfler Potato Salad

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400g of kipfler potatoes
6 slices of bacon
2 spring onions finely sliced
¼ bunch finely chopped chives
80 ml white wine vinegar
80 ml olive oil
1 tbsp mustard powder


Place the potatoes into a saucepan of cold water and bring to a boil, then remove from the water and place onto a ridged BBQ plate and grill for 10-15 minutes or until they are crispy.
Fry the bacon until crispy and then chop into batons.
Mix together the mustard powder with the olive oil and vinegar until a dressing is formed.
Toss the warm potatoes together with the bacon, spring onions and chives and serve.

BBQ Kipfler Potato Salad