Lemony Potato Salad
This flavorful dish combines tender new potatoes with zesty lemon juice, aromatic toasted mustard and cumin seeds, a hint of ginger, and a touch of spice from green chilli. The bright and refreshing flavors come together beautifully to create a delightful side dish that can be prepared ahead of time for convenience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 163 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.05 milligram of sodium
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