BBQ extraordinaire Jim shares his top grilling tips

This dish is cooked “low, slow and made to share” says expert Jim Moore

- 

Crispy potato salad with mustard caper dressing recipe.

“There’s something about crispy potatoes and smoky barbecue flavour that just works, especially when it's all finished off with a tangy, herby sauce that cuts through the richness,” says food writer and BBQ expert Jim Moore.

“This one was inspired by a simple tapas-style potato dish I had in a local restaurant here in Belfast, but with a full-blown barbecue twist. Instead of roasting, we crisp the smashed baby potatoes directly over the coals or in a hot griddle pan, giving them that fire-charred edge. The dressing brings everything together - creamy, lemony and packed with capers, mustard, garlic and herbs.”

Prep time: 15 minutes, plus cooling
Cook time: 30-40 minutes
Ingredients: (Serves 4-6)
For the potatoes:
750g baby potatoes
1tbsp olive oil, plus extra for greasing (optional)
1tsp smoked paprika
Sea salt and freshly ground black pepper
Small pinch of dried chilli flakes (optional, for heat), to serve

For the dressing:
3tbsp mayonnaise
2tbsp Greek-style yoghurt
1 garlic clove, finely grated
1tbsp capers, drained and finely chopped
1tsp Dijon mustard
Zest and juice of ½ lemon
5 spring onions, thinly sliced
30g fresh flat-leaf parsley, finely chopped