Mexican-style new potato and olive oil salad

Ingredients

• 3 tbsp (45 ml), plus a good drizzleolive oil
• 1 kgnew potatoes, halved lengthways
• 3shallots, diced
• 2 clovesgarlic, finely chopped
• 1lime, juiced
• 1 small bunchcoriander, roughly chopped
• to tastesalt

Instructions

1. 1

   Fry the potatoes

   Heat 3 tbsp (45 ml) of olive oil in a large pan. Add the potatoes, season with salt and stir-fry for 5 minutes, turning to coat them in the oil.

2. 2

   Soften the aromatics

   Add the shallots and garlic, then fry for a few more minutes until the shallots have softened.

3. 3

   Cook until tender

   Pour in 350 ml water, cover the pan and cook over a low heat, stirring occasionally, until the water has been absorbed and the potatoes are cooked. Add the lime juice halfway through. If water remains, remove the lid and boil hard for a few minutes.

4. 4

   Finish and serve

   Take the pan off the heat, add the coriander and a good drizzle of olive oil, then stir well before serving.

What is Mexican-style potato salad?

This is a warm potato salad inspired by the flavours of Mexican cooking, with lime and fresh coriander brightening a simple base of potatoes, shallots and garlic. Rather than relying on a rich dressing, it uses the potatoes’ cooking liquid and olive oil to bring everything together.

Thomasina Miers’s version keeps the ingredient list short, letting the gentle aromatics and citrus do the work. Serve it alongside grilled meat or fish at a barbecue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 3g protein, 27g carbs, 12g fat.

The potatoes provide most of the carbohydrate, while the olive oil accounts for most of the fat. There is a modest amount of protein, mainly from the potatoes; pair the salad with grilled fish, meat or beans and another vegetable for a more balanced plate.

Choose potatoes that hold their shape

New potatoes: Their thin skins and waxy texture suit this method, as the halves can become tender without readily breaking apart. Cut larger ones into evenly sized pieces so they cook at a similar rate.

Shallots and garlic: The shallots soften in the pan while the garlic adds savoury depth. Keep the garlic finely chopped so it cooks through quickly.

Build flavour in the pan

Initial frying: Stir-frying the potatoes in oil for 5 minutes coats their surfaces and gives the shallots and garlic a flavourful base to cook in. Stir often enough to prevent the garlic catching.

Covered cooking: The water steams the potatoes as they simmer. Keep the heat low and stir occasionally, checking that the pan has not run dry before the potatoes are tender.

Look for tender potatoes

Doneness: The potatoes are ready when a knife slides into the thickest piece without resistance. If they are still firm after the water has gone, add a small splash more water and continue cooking with the lid on.

Finishing liquid: The water should be absorbed by the end. If it has not, remove the lid and boil hard for a few minutes, as directed, so the potatoes are not left swimming.

Add lime and coriander at the right time

Lime juice: Add it halfway through the covered cooking time so its acidity can season the potatoes as they finish cooking. This also gives the juice time to mingle with the pan juices.

Fresh herbs: Stir in the chopped coriander off the heat. Adding it at the end helps keep its fresh flavour distinct.

Serve while warm

This salad is especially suited to a barbecue, where its citrus and herbs complement grilled meat or fish. It can also sit beside other salads and vegetables as part of a shared meal.

Give the potatoes a final stir before serving so the oil, lime and herbs are distributed throughout.

Recipe notes & tips

• Choose a pan large enough to hold the potatoes in a fairly even layer.
• Halve the potatoes lengthways so their cut sides can take on the oil and pan juices.
• Stir occasionally during the covered simmer to help the potatoes cook evenly.
• Add the lime juice halfway through the cooking, rather than at the start.
• Taste before serving and adjust the salt if needed.

Variations

• Add chilli: Stir finely chopped fresh chilli in with the shallots and garlic.
• Use lemon: Swap the lime juice for lemon juice for a different citrus note.
• Add spring onions: Scatter sliced spring onions over the finished salad.
• Include sweetcorn: Fold cooked sweetcorn through the potatoes just before serving.
• Add extra herbs: Mix in a little chopped flat-leaf parsley with the coriander.

Common mistakes to avoid

• Cutting uneven pieces: They cook at different rates; halve larger potatoes into similarly sized pieces.
• Cooking over high heat: The pan can dry out before the centres soften; keep it on a low heat while covered.
• Letting the garlic catch: It can turn bitter; stir it with the potatoes and shallots and keep the heat controlled.
• Leaving excess water: The salad can become watery; uncover the pan and boil hard for a few minutes.
• Adding coriander too early: Long cooking dulls its fresh flavour; stir it in after taking the pan off the heat.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a pan with a small splash of water, or serve at room temperature; add a little fresh coriander if you have some.

Frequently asked questions