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Bombay Potato Salad

We love making this recipe for BBQs, but it is also great for picnics or as part of a light evening meal.

Serves: 4 - 6 | Suitable for vegetarians

Bombay Potato Salad


  1. Cut the potatoes in half, boil until cooked, drain and then leave to cool.
  2. Heat the oil in a large frying pan, fry the onion and Bombay Potato pack for 4 - 5 minutes, until the onion is soft.
  3. Take the pan off the heat, add the lemon juice and fold through the potatoes.
  4. Transfer the potato mix to a salad bowl and add the spring onions, tomatoes, coriander and mint.
  5. Add the yoghurt and mix to create a thin coating on the potatoes.
  6. Season well with salt, to taste.