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    Potato Salad with Curry Vinaigrette, Green Onions and Coriander

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    Potato Salad with Curry Vinaigrette, Green Onions and Coriander

    This is a much lighter, fresher version of the cloying, mayonnaise-coated potato salad that is such a favourite during the barbecue season. Make sure you toast the spices really well to release their aromas. You can add some finely chopped chilli, too, if you like an extra kick.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 23 minutes to 25 minutes 25 minutes

    Serves: 4


    • 750g large new potatoes, such as Charlotte or Duke of York, peeled and diagonally sliced or halved
    • 1½ tsp salt
    • 2 tbsp yellow mustard seeds
    • 1 tsp ground turmeric
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 4 tbsp extra virgin olive oil
    • 3 tbsp lime juice
    • 6 salad onions, diagonally sliced
    • 20g coriander leaves


    1. Bring a large saucepan of water to the boil. Add the potatoes and 1 tsp salt, reduce the heat to medium and simmer for 8–10 minutes until the potatoes are tender when pierced with a knife. Undercook the potatoes a little because they will continue cooking when removed from the water. Drain thoroughly.
    2. Place the yellow mustard seeds in a small frying pan over a medium-low heat. Cook, stirring, for 1 minute. Add the turmeric, coriander and cumin and cook for another minute until fragrant.
    3. Stir together the olive oil, lime juice, and spices and add the remaining salt and some freshly ground black pepper. Pour the dressing over the hot potatoes and stir gently. Leave to cool, then top with the salad onions and coriander leaves just before serving.

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    Drinks recommendation

    Rhône-derived grape varieties show hints of spice that work well with curry-like dishes, while having a density and crispness that lap up herby flavours too.


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