BBQ Potato Salad
Whether you’re having a big barbecue blow-out, hosting a family dinner, or just fancy a quick and simple side – this cast iron recipe is all you need. Tender roast BBQ potatoes tossed through grilled corn, zesty lime, smoky BBQ sauce, cilantro and mayo.
Cast Iron Pan
35.3oz (1kg) baby red potatoes
4oz (115g) BBQ sauce, plus 2 teaspoons
1.8oz (50g) cup thinly sliced red onion
4oz (115g) cup grilled corn kernels
Handful chopped cilantro
1.8oz (50g) vegan mayo
Juice of 1 lime
Salt and pepper to taste
Steam the potatoes for 10-12 minutes until tender. Set aside to cool.
Place your Cast Iron Pan with olive oil into your oven to preheat.
Cut the potatoes in half and place them in a mixing bowl with 4oz (115g) of BBQ sauce. Toss to coat.
Remove the pan from the oven and add an even layer of BBQ potatoes. Put the pan back in the oven and let the potatoes cook for 20 to 30 seconds. Turn the pan, flip the potatoes and roast for another 2-30 seconds. Keep doing this for another 2-3 rounds until there are black spots and char marks on the potatoes. Set aside to cool completely. Repeat for any leftover potatoes.
Once cool, chop the potatoes into smaller, bite-sized chunks if desired. Place them in a mixing bowl with 2tsp of BBQ sauce, chopped red onion, corn, cilantro, mayo, and lime juice. Mix the salad together and finish with a seasoning of salt and pepper. Serve straight away, or leave in the refrigerator to use at a later date.