Curried brown butter potato salad with quick pickled corn


This is a truly spectacular potato salad, sure to please anyone who is mayo-averse. Potatoes, butter and corn is always a winning combination, but here the butter is browned, the corn pickled and the whole dish tied together with crunchy garlic chips. Divine.

This recipe is taken from Barbecue Days, Barbecue Nights by Helen Graves (Hardie Grant, £22), Photography by Robert Billington.

First published in 2024

Helen says: 'I made this on a whim one afternoon and it’s been a staple ever since. Soaking crushed new potatoes in toasty brown butter brings out the nuttiness of the tender spuds, and it becomes something so much more impressive than a mayo-based potato salad (not that I won’t hoover up a mayo-based potato salad, don’t get me wrong). There’s warmth from the curry powder, zingy pickled corn and – my favourite part – crispy garlic chips. No point doing things by halves.'




Quick pickled corn

Crispy garlic chips

  • 75g of butter
  • 75ml of olive oil
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1 1/2 tbsp of curry powder



Make the quick pickled corn by combining the vinegar, tap-hot water, sugar and salt in a bowl. Stir well until the sugar and salt have dissolved, then add the corn and set aside


If the potatoes are small, keep them whole, but halve or quarter any larger ones so they’re all roughly the same size


Cook them in plenty of well-salted boiling water until tender, then drain


While the potatoes are cooking, melt the butter in a frying pan over a medium heat and allow it to turn brown and nutty – this will take 2–3 minutes. Add the olive oil and the sliced garlic and cook for a few minutes until it begins to turn nice and golden around the edges, then remove and drain on kitchen paper (don’t allow it to fully turn brown before removing, as it will continue cooking a little once drained, and overcooking will make it bitter)


Add the curry powder and swirl it in the pan for 30 seconds, then remove from the heat

  • 1 1/2 tbsp of curry powder

Once the potatoes are ready, drain well and lightly crush them, then transfer to a serving bowl. Add some more salt and plenty of pepper (I like a mixture of black and white). Pour the curried butter over the potatoes and mix well


Drain the pickled corn, then stir it through the potato salad with the herbs. Top with the crispy garlic chips just before serving

First published in 2024

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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