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