Oca, Blood Orange & Watercress Salad Recipe with Chilli, Lime & Coriander Seed Dressing

Potatoes are the most grown crop in the world, and although in the UK we are quite fond of the potato - chipped, mashed, on top or in a pie, from a packet or crisp-skinned and stuffed with beans. This weekend we’re off to celebrate and sample some of the amazing varieties of potatoes grown in the UK at The Garden Museum. One variety that were are particularly excited about is the oca, so excited that we put in a special order to our local grocer for an advance preview. Ocas originate from the Andean region of South America, but are also now grown by specialist growers in the UK with a limited season (January- May). They can be cooked in the same way as other potatoes but the can also be eaten raw. The idea of eating raw potato has never really appealed, but raw ocas pack a citrusy fresh crunch. To celebrate eating raw potatoes and this sudden burst of spring-like weather, we’ve developed a citrusy potato salad that marries South American and seasonal flavours. The citrus chilli dressing lightly pickles the shallots and the oca’s making this much like a fresh, plant-based ceviche. Get yourself some of the adorable little tubers while they’re available and give it a go!


Total Time: 30 m I Prep: 15 m I Cook: 15 m I Difficulty: Easy



Serves 2-4

  • 1 ½  lime, juiced
  • 2 blood oranges, 1 ½  segmented and juice of ½
  • 2 tsp honey/Maple syrup
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 red green chilli, finely chopped
  • Pinch dried chilli flakes
  • 2 tsp coriander seeds, toasted and lightly crushed
  • 1 banana shallot, finely sliced
  • 100g oca potatoes, finely sliced
  • 1 handful watercress
  • 1 handful pistachios, toasted and chopped
  • Smoked salt & pepper



  • First make your dressing by adding the orange and lime juice, honey/sweetener, vinegar, olive oil, chilli and chilli flakes (if using) & toasted coriander seeds into a bowl. Mix to combine. Taste and season with salt & pepper.
  • Finely slice your shallot in rounds or half-moons and add to the bowl of dressing. Let the onions sit while you get on with the rest of the salad, as you want the dressing will soften and lightly pickle the onions.
  • Finely slice the potatoes into rounds using a sharp knife or mandolin.
  • Layer the ocas, shallots and orange segments on a platter or in a wide bowl. Sprinkle over the watercress and pistachios and pour over the dressing. Serve as a main or fresh side dish.