Lemony potato salad

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• Victoria

  24 May 2010

  Victoria rated and commented on this recipe

  

  Fab!! I cooked the whole of this menu (ok I didn't make the bread) and it was brilliant. Everything complimented each other so well, the lemon potato salad was a star and the lamb was tender and so tasty. I cooked the aubergine in the oven and rather than collapse it exploded so it's probably a good idea to prick it beforehand. Such a nice change to have a themed bbq that works well rather than the usual burger/hot dogs. I'll def do this again and will do the potato salad as dish for a buffet. Flag as inappropriate

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• anirac

  27 May 2010

  anirac commented on this recipe

  it's seems delicious...i'll taste it ...sure!! http://paamboliisucre.blogspot.com/

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• welshleo

  31 May 2010

  welshleo rated and commented on this recipe

  

  If you add a teaspoon of turmeric to the potatoes, when boiling, they will take on a more lemony colour too!

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• jo62

  01 June 2010

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• Sam

  08 June 2010

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• Diana

  24 June 2010

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• RhiannaJones

  11 July 2010

  RhiannaJones rated and commented on this recipe

  

  I really liked the flavours in this, it smelt wonderful and it was a nice change to the standard mayonnaise based potato salad which I can feel going straight to my thighs :) , but found it a little dry. Might try again...

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• Moe

  29 July 2010

  Moe commented on this recipe

  Flavours are fab, but it needs more Olive Oil for moisture. I served it on an oval platter, edged with salad leaves with the potato salad down the centre and sprinkled with Bombay Mix, everyone loved it!

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• Laura

  04 August 2010

  Laura rated this recipe

  

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• Little Chef Team

  03 September 2010

  Little Chef Team rated this recipe

  

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• Marianne

  07 October 2010

  Marianne rated this recipe

  

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• smileykt

  11 June 2011

  smileykt rated and commented on this recipe

  

  Was having a barbecue with at least one vegan attending...and as I'm not a fan of mayonnaise-y potato salads anyway I jumped at the opportunity to find a decent vegan recipe, and this was perfect. Went down a storm - though next time I'll make a little bit less dressing as there was quite a bit of liquid left in the bottom of the bowl.

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• BARBARA

  05 April 2012

  BARBARA rated and commented on this recipe

  

  Made this twice now as part of different buffets and went down really well. Just a bit different than the normal potato salad. I added a pinch of tumeric to cooking water as suggested and pots took on a lovely yellow colour

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• Angel

  15 August 2012

  Angel commented on this recipe

  Well if the sun does decide to shine again I think I will be making that leg of lamb on the BBQ!!!

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• Angel

  15 August 2012

  Angel commented on this recipe

  OOoops sorry I mean I will be making these potatoes to go with my leg of lamb!!!

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• Mel

  09 June 2013

  Mel rated and commented on this recipe

  

  This is so easy to make and it makes such a lovely change to have with a salad, I added some black onion seeds and a bit of zest of lemon. Wonderful for a BBQ.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian, Low-fat

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

Per serving

163 kcalories, protein 3g, carbohydrate 25g, fat 6 g, saturated fat 1g, fibre 2g, sugar 2g, salt 0.05 g

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