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

Nutrition per serving

  • kcal 163
  • fat 6g
  • saturates 1g
  • carbs 25g
  • sugars 2g
  • fibre 2g
  • protein 3g
  • salt 0.05g


  • 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


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.


  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.

Suggested recipes from this collection...