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Easy American BBQ potato salad


600g Charlotte potatoes

1 tbsp olive oil

77g pack diced pancetta

50g Roquefort cheese

3 tbsp Heinz [Seriously] Good Mayonnaise

small handful flat leaf parsley, chopped

  • Serves: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30


  1. Bring the potatoes to the boil in salted water and simmer for 15-20 mins until tender.
  2. Drain and cut the potatoes in half horizontally, or quarters, depending on size. Toss in the oil, season and cook on a barbecue until charred on all sides. Alternatively place on a griddle pan and turn often until charred.
  3. Meanwhile fry the pancetta until golden. Drain off any fat and keep warm.
  4. Mash the cheese with a fork, stir through the Heinz [Seriously] Good Mayonnaise with 1½ tbsp water and season with freshly ground black pepper.
  5. Pile the potatoes on a large serving plate, drizzle over the blue cheese mayonnaise dressing and scatter over the parsley and pancetta before serving.