Potato Salad

This delicious side dish makes the perfect accompaniment to any barbecued meat.

In the kitchen:

• Wash the potatoes and cut into wedges –quarters or eighths.
• Cook until they are almost done in a pot with salt water. Drain and leave to steam off and dry somewhat on a plate. Mix them with 50 ml olive oil in a bowl.
• Clean the spring leeks and slice them into rings.
• Peel the shallots and chop finely, so that you have 4 tbsp to use.
• Then mix the shallots and leek with the remaining oil, vinegar, mustard, sugar, salt and pepper.
• Wash the tomatoes and cut into quarters.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 180-200 ºC.
• Place the vegetable basket on the grate and pour in the potatoes. Grill for 10-15 minutes. Turn from time to time.
• When they are golden brown, remove them and put them in a bowl. Pour the dressing over while they are still warm. Season with salt and pepper. Carefully stir in the cherry tomatoes and season if necessary.