Wednesday, 28 May 2014

Golden Potato Salad

Golden Potato Salad with Lemon, Turmeric and Cumin. Vegan and Gluten Free.

First some news! I have finally caved in and set up a facebook page for maplespice :-) It's something I have held back doing for many years now as I just felt it would have been *too* much social media to handle, haha - I had this blog, the daily blog, twitter, pinterest and I am quite active on my personal facebook account and felt another one would be too much. BUT, now that I'm not doing the daily blog and really don't use twitter anymore I feel it will be a great way to interact with everyone, especially since I've not been having much luck with the commenting system here on please do like my page, share it, come and say hello....I'm hoping I'll use it for much more than just posting links to new recipes on the blog, like what I'm experimenting with, product/restaurant reviews, random photos of Ireland, trips we take, what I'm up to in life etc...anything and everything :-) Hope to see you there!

Now, I whipped this up the other day when I had some new potatoes to use up and as we are approaching potato salad season felt it was as good as time as any to blog :-) I was inspired by this Lemony Potato Salad recipe on BBC Good Food but made a few changes - I omitted the chilli as I wasn't after anything spicy here, increased the turmeric to get it really golden in colour, (and also added turmeric to the water to boil the potatoes in) omitted the ginger - but really, only because I didn't have any, swapped the black mustard seeds with regular as again that's what I had on hand, and reduced the lemon juice a bit.

It's a lovely light and lemony potato salad with just a hint of cumin and turmeric to give it a lift and would be a wonderful side dish to summer barbecue meals.
Golden Potato Salad with Lemon, Turmeric and Cumin. Vegan and Gluten Free.

Golden Potato Salad:

450g new potatoes, preferably fingerling, halved lengthwise, skin on
½ tsp each toasted mustard seeds and toasted cumin seeds
2 Tbsp olive oil
3 Tbsp lemon juice (I was lazy and used bottled!)
1 large clove of garlic, minced
½ tsp turmeric
½ tsp salt
Freshly ground black pepper - about 6 grinds
Bunch of fresh chives, chopped

Bring 1.5 litres of water to the boil, add 1 tsp of turmeric and 2 tsp salt. Boil the new potatoes for 15 mins or until tender, drain then plunge into a bowl of ice water just so they are cool enough to handle. Remove from the water and if the skins are falling off then go ahead and remove the skins, if not, just leave them on. Transfer to a large bowl.

Whisk together the olive oil, lemon juice, garlic, salt, turmeric and pepper. While still warm, gently toss the potatoes with the dressing, seeds and chives. It may seem like it's swimming in dressing but it'll absorb more as it sits in the fridge. Cover and pop in the fridge to fully cool, giving it a stir once or twice.

Nutritional Information: for the whole recipe, serves 4 as a small side dish.

Calories: 614
Protein: 10.1g
Fat: 29.1g
Sat Fat: 4.2g
Fibre: 10.6g
Carbs: 84.2g
Sugar: 4.4g
Sodium: 1201mg

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Creamy Curried
Potato Salad
Lettuce Wraps
Roasted New Potato
Salad w/Rosemary
and Shallots


  1. Top tip to boil the potatoes in turmeric to infuse the colour, I will try that one!

    1. Cool! They infuse even more if the potatoes are peeled first as well, I just prefer the peel on mine :-)

  2. I love trying out awesome new ways to eat potatoes and this looks like a perfect recipe. Can't wait to try it!

  3. I made these for dinner this week and they were incredible - will definitely be making them again!

    1. Thanks Christina! So glad you guys liked it :-)

  4. Made this for my daughter's first birthday/family BBQ - RAVE reviews from everyone. Boiling with the Turmeric is an awesome tip! The colour is amazing. Thanks Debbie.

    1. Thanks so much for the comment Shelagh, so glad it was a hit :-)


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