The Tastiest Potato Salad

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Yes, for potato salad always. When entertaining friends or family for a BBQ, a potato salad of some sort is a must on the menu, after all, a BBQ is incomplete without one. It is one of those summery salads that you can never tire of as there are many recipes to prepare endless scrumptious potato salads.

Personally, I like to change all the time and do not enjoy serving the same foods over and over again (unless specifically requested). Most potato salads that you are familiar with are always smothered in mayonnaise or sour cream, I am not saying I don’t like them; instead, I am saying I prefer lighter salads with deep flavour, more Mediterranean style salads with herbs.

This variation of a potato salad is a winner, it will tantalise and please your taste buds, it is delicately spiced, uplifted using fresh aromatic herbs and light at the same time. I promise you will love it.

If you are a potato lover, you might fancy cooking my dad’s warm potato salad, my homestyle potato and egg fry and my Spanish tortilla.


  • 1-kilogram waxy potatoes

  • ½ leek (the upper part)

  • 10 green onions

  • 1/3 cup dill

  • 1 cup coriander

  • 1 teaspoon cumin seed

  • 2 teaspoons coriander seed

  • 1 teaspoon mustard seed

  • chilli flakes

  • Himalayan salt

  • Black pepper

  • 1 tablespoon dried garlic

  • 5 tablespoons olive oil


· Simmer the potatoes in generously salted water until you can insert a fork with no resistance (may take 20 to 25 minutes depending on the variety), drain and peel when cool enough to handle.

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· Chop each of the herbs separately, the leek and leave aside.

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· Heat 2 tablespoons of the olive oil in a frying pan and add the chopped leeks, sauté for 3 minutes or so until soft, then take off the fire and while the pan is still hot add the dried garlic, green onion, dill and coriander.

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· Temper the coriander and cumin seed as in my lamb patties crush in a mortar and finally add to the herb mix.

· Using the last 2 tablespoons of olive oil temper, the mustard seed and chilli flakes until it starts to pop.

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· Cut the potatoes into any size you like( I prefer them chunky) and toss with the herbs and pour in the tempered mustard seed along with the oil.

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· Season with salt and pepper to your liking and serve.

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· Waxy potatoes are best for salads as they hold their texture well. If that variety is not available, any type will do.

· If you happen to use floury potatoes, then it is best to peel and cut them before simmering.

· If you don’t have dried garlic, just sauté 2 crushed cloves with the leeks.

· For extra flavour, you can add crispy fried onions on the top.

Per Serving: 283 Calories; 12g Fat (35.3% calories from fat); 6g Protein; 42g Carbohydrate; 5g Dietary Fibre; 0mg Cholesterol; 27mg Sodium.