BBQ Potato Salad

Serves: 4 to 5

Time: 30 mins

Source: Serious Eats

2 large bowls

• 800g - 1kg new potatoes
• 1 whole lemon, cut in half
• 2 tbsp minced fresh (or 1tbsp dried) oregano, divided
• 2 tbsp minced fresh parsley leaves, divided
• 4 medium cloves garlic, minced, divided
• 1/4 cup olive oil, divided
• 1/4 cup thinly sliced spring onions (about 4) into bowl 2
• 2 tbsp minced shallots (1 small shallot) into bowl 2
• 1 tablespoon whole grain mustard into bowl 2
• Salt and pepper divided
• Add everything except potatoes and lemon to the correct bowls.

1. From cold water to simmer, cook potatoes until tender not falling apart (5 mins ish). 
2. Drain and rest until steam stops
3. Half the larger ones
4. Add them to bowl 1 (fewer ingredients) and mix, then bash them around a bit, looking for edges to crisp nicely
5. On barbeque grill with cut faces down, cook and flip (lid on) until dark brown/crispy on all sides. Remove potatoes into bowl 1 when each are ready
6. Grill lemon with faces down until deep brown/black/tasty
7. Potatoes into bowl 2, mix, squeeze lemon over top