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A fresh twist on comfort food.
Bill Granger spices up your favourite comfort food with a fresh twist.


  • 1 kg Potato boiled and cooled, cut into 2cm chunks

  • 3 tablespoons Extra Virgin Olive Oil

  • 0.5 tablespoon caster sugar

  • 1 teaspoon sumac

  • 1 tablespoon Lemon Juice

  • sea salt

  • freshly ground Black pepper

  • 1 small green Capsicum finely diced

  • 1 large green chilli seeded and finely chopped

  • 0.25 cup fresh Mint roughly chopped

  • 0.5 cup Parsley roughly chopped

  • 3 spring onions finely sliced


  • 1.

    Place the potatoes in a bowl and add the oil, sugar, sumac and lemon juice.

  • 2.

    Gently combine and season with salt and pepper.

  • 3.

    Add capsicum, mint, parsley, shallots and chilli, stir to combine and serve.

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13 comments • 12 ratings
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Posted by Tiff1971Report
Try your local deli or try some online spice businesses - there is one called Spice Bazaar in Melbourne and they send Australia-wide.
Posted by Tiff1971Report
I have made this recipe quite a few times and it keeps well in the fridge for a few days (2-3).
Posted by Kerry108Report
I usually love all of Bill's recipes, but found this one a little bland...
Posted by PamelaReport
Yum made this was great light and very tasty!
Posted by TaffyReport
I made this for our Boxing Day Dinner tonight...very, very good and everyone loved it. It's going in my file of "tried and proven family favourites." Teamed up with a tomato/feta/basil salad the table looked very Christmassy!
Posted by Merryn13Report
How good is this! Dress the potatoes whilst still warm so the dressing is slightly absorbed by the potatoes. It is okay to use red chilli too - a little heat never hurt anyone ;D
Posted by Pam144Report
HI.. what is sumac..never heard of this before....
Posted by Alec7Report
Sumac is a red spice frequently added to Middle Eastern salads to five them a slightly lemony tang.
Posted by KA6Report
I made the above with baby kipfler potatoes halved longways. Scrumptious.
Posted by LouiseReport
Wow looks like I've found my "bring a salad" for Australia Day.

Question though - in the picture the chilli (I'm guessing) is red, yet the recipe clearly states a green chilli, along with green capsi***, mint, parsley and spring onions. Was a red chilli used and should we?