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Salad · Middle Eastern

Gulf Spiced Potato and Egg Salad with Baharat and Pickles

35 min Serves 4 ~374 kcal/serving ~£4.00 (£1.00/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 600 g baby new potatoes
  • 4 eggs
  • 4 gherkins
  • 3 spring onions, sliced
  • 1 tsp baharat
  • 100 g mayonnaise
  • 1 tbsp lemon juice

Nutrition (per serving)

Calories
374 kcal
Protein
10.6 g
Carbohydrate
25.3 g
of which sugars
2.8 g
Fat
25 g
of which saturates
3.5 g
Fibre
3 g
Salt
1.11 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the baby new potatoes for 12-15 minutes until tender, then drain, cool slightly and halve.

  2. 2

    Boil the eggs for 8 minutes, then cool in cold water, peel and chop.

  3. 3

    Slice the gherkins.

  4. 4

    Mix the mayonnaise with the baharat and lemon juice.

  5. 5

    Toss the potatoes, eggs, gherkins and spring onions through the dressing, and season with salt and pepper.

  6. 6

    Serve warm or chilled.

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