Video and recipe by Karima-Chloe Hazim (Sunday Kitchen AU on social media)
Summers are synonymous with barbecue parties—long, sun-soaked afternoons filled with smoky grills, laughter, and the irresistible aroma of sizzling meats. And no BBQ spread is complete without a hearty potato salad on the side. Potato salads are the ultimate crowd-pleaser that pairs perfectly with everything from ribs to grilled vegetables.
Ingredients:
- 6 eggs
- 500 grams baby chat potatoes
- 1/4 TBS 7 Spice bharat
- Salt to taste
- 1/2 tsp Aleppo chilli
- ¼ tsp freshly cracked pepper
- ¼ cup extra virgin olive oil
- Handful of fresh oregano leaves
- Squeeze of lemon and zest
- 1 small spanish onion finely diced
- 1 small chilli finely sliced (optional)
Method:
Fill a medium sized saucepan with enough water to cover the eggs. Boil the water, and once boiling, place the lid on the pot and boil for 30 seconds.
Turn the heat off and put your timer on for 12 minutes. This will result in a hard boiled egg with a yellow yolk, you can cook the eggs for less or longer if you prefer. Peel the skin and set aside.
Wash potatoes well and place them whole into a pot of water and bring to the boil, turn the heat down and allow the potatoes to simmer, covered, for 15mins. Test with a sharp knife to see if they are soft and cooked through. Remove from the heat and strain. You should do this at the same time as the eggs.
Whilst the eggs and potatoes are cooking, finely chop the herbs and onions and place in a mixing bowl.
Cut the potatoes in half if small, and quarters if slightly larger and place in a mixing bowl along with the eggs. Cut the eggs in quarters and add them to the bowl, seasoning well with salt, aleppo and seven spice bharat, add the oil and lemon and combine with your hands gently so as not to break too much of the ingredients. To serve, place the salad into a serving dish and garnish with a drizzle of oil and the fresh chilli.
