The BBC Good Food logo
Lemony potato salad

Lemony potato salad

By
A star rating of 4.1 out of 5.20 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal163
fat6g
saturates1g
carbs25g
sugars2g
fibre2g
protein3g
low insalt0.05g
Advertisement

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

Method

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.20 ratings
Advertisement
Advertisement
Advertisement

Sponsored content