Skill Level
Bombay Potato Salad
Ingredients
Small Potatoes | 4 Cups | |
Frozen Peas | 1 Cup | |
Pomegranates | 1 | |
Mini Cucumbers | 2 | |
Fresh Cilantro | 1/4 Cup | |
Red Onion | 1/4 | |
French Fried Onions | 1/4 Cup | |
Garam Marsala | 2 Tablespoons | |
Curry Powder | 1 Tablespoon | |
Salt & Pepper | ||
Cumin | 3 teaspoons | |
Pumpkin Seeds | 1/4 Cup |
Dressing
Canola Oil | 1/2 Cup | |
Curry Powder | 2 Tablespoons | |
Cumin | 1 Tablespoon | |
Garam Marsala | 1 Tablespoon | |
Tumeric | 1 Tablespoon | |
Apple Cider Vinegar | 4 Tablespoons | |
Honey |



- Pre heat the oven to 400 degrees.
- Boil the Potatoes until just tender (about 8 minutes), then toss with a few tablespoons of Canola Oil & the Curry Powder & Garam Masala then cook for about 20 to 25 minutes. Season with Salt & Pepper.
- Peel and halve the Onions, then slice thinly and leave to soak in a cup of cold water while you prepare the rest of the Salad.
- Thaw the Peas by running them under hot water until they are thawed but not mushy.
- Mix all the Dressing ingredients together & season with Salt & Pepper to taste. Add a little Honey a teaspoon at a time until it tastes the way you like it.
- Let the Potatoes cool for about 15 minutes then toss with the Dressing and set aside while you prepare the rest of the Salad.
- Chop the Cucumbers and the Cilantro, deseed the Pomegranate.
- Spoon the Potatoes onto a platter and dress with the remaining ingredients and serve.
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