In the kitchen:
Wash the potatoes and cut into wedges –quarters or eighths. Cook until they are almost done in a pot with salt water. Drain and leave to steam off and dry somewhat on a plate.
Mix them with 50 ml olive oil in a bowl.
Clean the spring leeks and slice them into rings. Peel the shallots and chop finely, so that you have 4 tbsp to use. Then mix the shallots and leek with the remaining oil, vinegar, mustard, sugar, salt and pepper. Wash the tomatoes and cut it into quarters.
Equipment: Vegetable basket
At the barbecue:
Prepare the barbecue for direct heat – approx. 180-200 °C.
Place the vegetable basket on the grate and pour in the potatoes. Grill for 10-15 minutes. Turn from time to time. When they are golden brown, remove them and put them in a bowl.
Pour the dressing over while they are still warm. Season with salt and pepper. Carefully stir in the cherry tomatoes and season if necessary.
Recipe reprinted with permission of Weber.
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