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Lemony potato salad

Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 163
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 2
  • Salt 0.05

Nutrition per serving

  • Calories 163
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 2
  • Salt 0.05

Ingredients

  • 900g halved new potatoes
  • 3 tsp olive oil
  • juice 1 lemon
  • 1 tsp each toasted black mustard seeds and toasted cumin seeds
  • 1 finely chopped green chilli (optional)
  • ½ finger-length piece grated ginger
  • pinch turmeric
  • 4 sliced spring onions

Tip

Chopped salad
In a bowl, mix together 5 coarsely grated carrots, 1 peeled, deseeded and finely chopped pepper, 2 finely chopped tomatoes, 1 finely chopped onion, ½ cucumber, cut into small chunks, pinch golden caster sugar, 1 tsp cumin seeds and 3 tbsp white wine vinegar. Season with salt. Best tossed at the last minute.

Method

  1. Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.

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