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Barbecued potato salad with tamarind caramel, mint & yoghurt

Name: Matt Preston's BBQ potato salad recipe
Yield: 6
Ingredients: 1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices; 2 tbs olive oil; 90g (1/4􏰊 cup) tamarind paste or purée; 70g (1⁄3 cup) brown sugar; 125g (1⁄2 cup) thick natural yoghurt; Juice of 1⁄2 lemon; 2 celery stalks, trimmed and finely chopped; 2 spring onions, white and green parts thinly sliced; 30g (1/4 cup) slivered almonds, toasted; 1/4􏰊 cup shredded mint, plus extra to serve

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Barbecued potato salad with tamarind caramel, mint & yoghurt

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by Matt Preston

delicious. senior editor

Nov 06, 2019

"Tamarind might well be my current favourite ingredient. Its heady dark sourness lurks in so many of my favourite recipes in this book and here it is, wonderful and corrupting the snowy tartness of yoghurt and fresh breath of mint like a hot motorbike-riding bad boy with malintent and a flagon of Fat Lamb. Oh, the stories." This is an edited extract from More by Matt Preston with photography by Mark Roper (published by Plum, RRP $39.99).

1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices
2 tbs olive oil
90g (1/4􏰊 cup) tamarind paste or purée
70g (1⁄3 cup) brown sugar
125g (1⁄2 cup) thick natural yoghurt
Juice of 1⁄2 lemon
2 celery stalks, trimmed and finely chopped
2 spring onions, white and green parts thinly sliced
30g (1/4 cup) slivered almonds, toasted
1/4􏰊 cup shredded mint, plus extra to serve

Method

1.

Preheat a barbecue grill to high. Place the potato in a large bowl and drizzle with the olive oil. Toss until well coated, then season well and toss again. Grill the potato for a􏰅 minute each side or until charred and tender.
2.

Meanwhile, get your caramel ready. Combine the tamarind, sugar and 􏰀􏰅60ml 􏰁(1/4􏰆 cup) water in a small saucepan and stir over very low heat until the sugar has dissolved. Increase the heat slightly and bring to a gentle simmer; 􏰁be careful, the mixture can spit as it starts to bubble􏰄. Simmer for 􏰇5-7􏰈 minutes until the syrup is nice and thick.
3.

Combine the yoghurt and lemon juice in a jug and season well.
4.

Place the celery, spring onion, almonds and shredded mint in a bowl and toss to combine.
5.

Arrange half the potato slices on a serving platter. Dot half the yoghurt mixture and half the tamarind caramel on top, then sprinkle with half the celery mixture. Repeat the layers, then scatter with the extra mint leaves and a sprinkling of salt and serve.

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Recipe Notes

Switch the mint to coriander, swap the almonds for toasted pumpkin seeds, whisk tablespoonfuls of cream cheese into the yoghurt and add a chopped tinned chipotle chilli in adobo sauce to the caramel to give this potato salad a Mexican twist.