This irresistible potato salad is loaded with bold curry flavours, finished off with aromatic coriander. Paired with sweet mango chutney and a cooling raita, it’s so satisfying it could easily steal the show as the main dish! Whip up a batch for your next BBQ, and watch as it becomes the crowd favorite.
Bombay potato salad is often served slightly warm or at room temperature, making it a delicious and zesty side dish that pairs well with grilled meats, other Indian-inspired dishes, or even on its own as a flavourful vegetarian option. I made this well in advance (for the photo op!) and it was still delicious at room temperature. We had it with Chicken Rissoles and it was absolutely perfect.
We have a LOT of potato salad recipes on this site, make sure you check some of them out!
Chorizo, Artichoke and Potato Salad
Thermomix Egg Boiler Potato and Asparagus Salad
Keto Friendly Faux-tato Salad (which is NOT potato salad, but you may not ever realise!)
Join our 20K plus subscribers to our newsletter RIGHT HERE and get a free ebook immediately.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 600 Grams new potatoes, scrubbed and cut into smaller pieces if needed
- water for steaming
- 1 Tablespoon Landsdale Curry Powder (or your fave yellow curry powder) Recipe
- 1 Teaspoon cumin seeds
- 1 Teaspoon coriander seeds
- 1 Teaspoon yellow mustard seeds
- 100 Grams Extra Virgin Olive Oil (EVOO) plus more as required BUY
- 1 brown onion peeled and diced
- Generous Pinches pink salt flakes BUY
- 1 Handful fresh mint
- 1 Handful fresh coriander or cilantro
- 1 Handful curry leaves
- 100 Grams fresh lemon juice
-
To Serve
- 1 red chilli sliced
- Yoghurt Mint Dip Recipe
- 2-3 Tablespoons Mango Chutney or to taste Recipe
Do
- 1
Halve the potatoes (or quarter them depending on the size) and place into the Varoma dish and tray.
- 2
Bring 1L of water to the boil 8 m/Varoma/speed 1.
- 3
Set Varoma into position and steam potatoes for 40 min/Varoma/speed 4. Drain water from the bowl and return the Varoma to the top of the still hot Thermomix with the lid off and allow the potatoes to 'steam' dry.
- 4
Place all the spices and EVOO into a large cast iron frying pan and fry off until fragrant, add diced onion and the dry potatoes. Toss with plenty of EVOO as required until they are golden and toasty and fragrant. Add salt flakes to taste and finish off with fresh herbs.
- 5
Serve warm, drizzled with the lemon juice and accompanied with the Yoghurt Mint Dip and Mango Chutney to taste.
