Lemony potato salad

Prep: 20 mins Cook: 20 mins


Serves 6
Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal163
  • fat6g
  • saturates1g
  • carbs25g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.05g
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  • 900g halved new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp each toasted black mustard seeds and toasted cumin seeds
  • 1 finely chopped green chilli (optional)
  • ½ finger-length piece grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • pinch turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 4 sliced spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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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Comments (16)

Norma. mackey's picture

I really wanted to like this but it was just ok. Not sure I would do it again.

suzlovescake's picture

Made this for a bbq as an alternative to creamy potato salad and it made a nice change.

lizleicester's picture

Used red and white Apache potatoes so the salad looked lovely. The flavours are delicious. Will definitely do this one again because I liked it not being too creamy.

lizleicester's picture

Used Apache potatoes (those dear little red and white ones) so they looked lovely. Tasted good too although I didn't add the optional chilli pepper.

louisehm's picture

EXCELLENT at barbeques. Always gets comments.

idewar's picture

We all enjoyed this twist on potato salad. The flavours are powerful so would use this as the way to jazz up an ordinary meal. Would go very well with roast chicken

meloswell's picture

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.

helloha's picture

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

helloha's picture

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

teachuk1's picture

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

smileykt's picture

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.

moesyhoward's picture

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!

missjones's picture

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...

welshleo's picture

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

vickpole's picture

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.
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