Spiced potato salad with green herb mayonnaise

November 15, 2016

This is delicious, and very easy to make. It tastes just as yummy, if not more so, the next day.

  • Prep: 5 mins
  • Cook: 10 mins


1Using a blender, whizz the egg, salt, sugar, mustard and vinegar together.

2Add the herbs and whizz to chop them finely.

3Gradually pour in the oil through the top opening as the blender is running and check the consistency from time to time. Adding the full cup produces a nice thick mayonnaise – if you want it thinner add a little less oil.

4To make the potato salad:

5Place the potatoes in a pan of cold water. Bring to the boil and simmer for about 10 minutes until just tender, drain and allow to cool.

6Dry roast the cumin and coriander seeds in a frying pan for a minute or two until fragrant, then grind them roughly in a pestle and mortar or whizz them in an electric coffee grinder.

7Heat 2 Tbsp oil in the frying pan, add the spices, ginger and garlic and fry over medium heat for a minute or two.

8Transfer the spice mix to a small bowl and whisk in the lemon rind, lemon juice and mayonnaise. Set aside, covered, in the fridge while you cook the onions.

9Add a little extra oil to the pan and cook the sliced onion over medium heat until it is browned. Near the end of the cooking time, add the chilli seasoning mix.

10Remove the onion mix using a slotted spoon and drain on a paper towel. Place the cooled potatoes in a suitably-sized salad bowl, mix through the mayonnaise mixture and sprinkle with the fried spiced onions to serve.


For the salad (serves 6-8):

1.2 kg small new potatoes (for preference, but use what you can get!), scrubbed and halved (or cut into bite-sized chunks if you’re using larger potatoes)

2 Tbsp olive oil plus a little extra for frying spices and onion

2 tsp cumin seeds

2 tsp coriander seeds

1Tbsp finely grated ginger root

2 cloves garlic, finely chopped

1 lemon, zest and juice

1 small onion, finely sliced

½-1 tsp chilli seasoning mix

½-1 cup green herb mayonnaise (see recipe below)

For the green herb mayonnaise:

1 egg

½ tsp salt

½ tsp sugar

1 tsp Dijon or wholegrain mustard

2 Tbsp vinegar (white or cider)

1 cup light olive or rice bran oil

Parsley sprigs, roughly chopped

2-4 basil leaves (2 if using lettuce-leaf basil)

Sprig of marjoram

2017-11-17T10:49:49+00:00 0 Comments

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