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Lemony potato salad

By Barney Desmazery

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

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

Tip

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.

Method

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.