Lemon Atchar Potatoes


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This salad is proudly Cape! We use Lemon Atchar from the award-winning Quality Pickles in Rylands Estate but you could use your favourite atchar in this salad to great effect!


  • 1.5 kg salad potatoes, boiled whole till tender
  • good splash of olive oil (about 4 tbsp)
  • juice and grated zest of 3 lemons
  • generous salt and white pepper
  • 300 g Lemon Atchar
  • 30 g coriander, very roughly chopped


    Use a large wide bowl for assembling this salad.

    Gently break the boiled potatoes with your fingers into bite-sized pieces (the broken pieces allow the potatoes to take on all the flavour of the atchar).

    Splash on the olive oil and the lemon juice. Season the potatoes generously with salt and white pepper. Resist tossing at this stage. Finely slice the Lemon Atchar and add the sliced business along with all the rest of the remaining Atchar relish to the potatoes.

    Now mix gently with your fingers. Lay out half the potatoes carefully on a platter and layer with the chopped coriander and lemon zest. Finish with the remaining half, more coriander and lemon zest.