Bombay Potato Salad

Bombay Potato Salad

This Bombay Potato Salad is honestly one of those dishes we keep coming back to again and again. There's something about the combination of crispy, spiced potatoes with those gorgeous Indian flavours that just makes everyone at the table go quiet for a second before reaching for more. It works as a side that totally steals the show, and we've served it at everything from casual weeknight dinners to big summer gatherings. The textures are incredible, soft and fluffy in the middle with those crispy, caramelised edges, and the spices just make the whole thing sing. If you've got 30 minutes tonight, make this. You won't regret it.

Cook: 30 min
Serves 4

Before You Start

  • Large frying pan
  • Microplane or box grater
  • Serving plate

Ingredients

  • 1 tbsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 tbsp plant-based yoghurt
  • 1 tsp dried mint
  • 1 tsp mustard seeds
  • 1 handful of fresh coriander
  • 75ml vegetable oil
  • 1 onion
  • 600g new potatoes - or small waxy potatoes
  • salt to taste
  • ½ tsp dried mint
  • 4 tbsp plant-based yoghurt
  • ½ cucumber
  • 1 handful of fresh coriander
  • 1 red chilli
  • 2 tbsp mango chutney
  • 2 tbsp crispy onions

Method

1

Boil the potatoes 

  • Cut any large potatoes into ping-pong-ball-sized pieces, leaving the smaller ones whole
  • Add to the pan of boiling water and cook for 15 minutes until tender
  • Drain and leave to steam dry over the hot pan
2

Fry the onions and potatoes 

  • Pour half of the oil into the hot frying pan
  • Peel and slice the onion and add it to the pan
  • Fry for 10 minutes, until starting to colour and crisp
  • Add the spices, stir for a few minutes to toast, then add the rest of the oil
  • Turn up the heat and add the potatoes
  • Season well and toss everything together
  • Roughly chop the coriander stems and leaves and add them too
  • Cook until the potatoes and onions are dark brown and crisp
  • Turn off the heat and squeeze over the lemon juice
3

Make the raita 

  • Trim the cucumber, cut it in half lengthways and scoop out the watery seeds
  • Grate into a bowl and season with salt
  • Add the yoghurt, lemon juice and mint to the bowl and stir everything together to combine
4

Build the salad 

  • Trim and finely chop the chilli
  • Pile the potatoes onto a serving plate
  • Pour over the raita
  • Spoon over a big dollop of mango chutney
  • Scatter over the crispy onions and sliced red chilli
  • Tear over some coriander leaves and serve

Tips & Variations

  • Steam dry properly: After draining, leave the potatoes sitting over the hot pan for a few minutes. We know it's tempting to rush, but this is what gets you that crispy exterior. Trust us on this one.
  • Spice it your way: If you like more heat, add an extra pinch of chilli or a finely chopped fresh green chilli when you're frying the onions. Henry always sneaks a bit more in.
  • Make it a meal: We love serving this alongside our Creamy Cashew Korma or a simple dal for a proper feast. It holds its own as a side but it's also brilliant piled into a wrap with some mango chutney.

Why This Works

The trick is letting the potatoes steam dry after boiling before you fry them. That little step makes a massive difference because it means you get proper crispy edges rather than soggy ones. Frying the onions low and slow until they start to colour and caramelise is the other thing we swear by here because that sweetness balances the spices perfectly.