500g new potatoes
1 tsp of salt
2 cloves garlic
2 tbsp capers
1 tsp Dijon mustard
1 tsp salt
4 tbsp extra virgin olive oil
1 handful of fresh mint
Cook the potatoes in salted boiling water for 15 minutes or until tender.
Meanwhile, chop the garlic and capers and add to a bowl.
Squeeze over the juice of a lemon and add in the Dijon mustard.
Season with a sprinkle of salt.
Pour the extra virgin olive oil and stir together.
Chop the mix and add to the garlic and caper mixture.
When the potatoes are cooked, drain and pour over a little olive oil.
When the BBQ is hot place the potatoes cut side down onto the grill and cook until golden and crisp.
When the potatoes are cooked remove from the grill and add to the herb and caper dressing.
Stir together and serve.