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  • Difficulty: Medium
  • Serves: 4
  • Prep Time:
  • Cook Time:


1kg jersey royals, scrubbed and rinsed

2kg water

80g maldon

1 large handful of fresh soft herbs (parsley, basil, mint, wild garlic, fennel tops etc)

Charcoal emulsion (see recipe below)

Gherkins, diced

Pickled onions, finely sliced

Raw baby onions, finely sliced

Parsley, chopped

Freshly milled black pepper


Charcoal Emulsion

3 free range egg yolk

20g dijon mustard

30g roast garlic puree (see recipe below)

20g sriracha

10ml chardonnay vinegar

300ml charcoal oil (see recipe below)

3g maldon


Charcoal oil

1kg sunflower oil

100g charcoal


Roast garlic puree

1 bulb garlic


Little Kasai Konro Grill with Stainless Steel Frame

Sumi Bincho Charcoal (10kg Box)


Tommy Banks’ Ultimate Potato salad. The charcoal emulsion gives great depth of flavour and is the ultimate accompaniment to BBQ food.

Potato Salad

Add water and salt to a pan and bring to a simmer, stirring to dissolve the salt

Add potatoes and bring back to a low simmer

Gently simmer for 16-18 minutes, or until just cooked

Remove pan from the heat, add herbs, cover with clingfilm and leave to one side until completely cooled (approx 1hr)

Discard herbs and drain potatoes, patting them with kitchen roll to ensure they are completely dry

Transfer to a bowl, season with salt and dress with a little oil

Char all sides of the potato on a hot bbq until skin is well blistered, but not too burnt

Allow to cool then roughly dice

Mix potatoes with the remaining ingredients, adjusting the ratios according to your own preferences

Add charcoal emulsion to bind everything together

Serve at room temperature

Charcoal Emulsion

Whisk egg yolk, mustard, garlic puree, sriracha, vinegar and salt in a bowl

Using a jug, slowly stream in oil, whisking continuously, until a thick emulsion is formed

Adjust seasoning as necessary

Charcoal oil

Light charcoal with a small quantity of natural firelighters

Place oil in deep, heavy bottomed pan

When the charcoal is at its hottest point, before it has turned to ash, lift carefully with a pair of tongues and drop in the pan of oil.

Cover with tin foil and allow to cool completely (approx 3-4hrs)

Pass of charcoal using a sieve, then pass oil through a double layer of muslin cloth to clarify further

Roast garlic puree

Wrap garlic in foil and roast at 150ºC for 40 minutes

Remove from the oven and allow to cool

Remove bottom of the bulb with a serrated knife and squeeze out pureed garlic, being careful not to include any of the skin

Transfer garlic puree to a bowl and beat until homogenous

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