Bombay Potato Salad

Bombay Potato Salad


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


Canola Oil 1/2 Cup
Curry Powder 2 Tablespoons
Cumin 1 Tablespoon
Garam Marsala 1 Tablespoon
Tumeric 1 Tablespoon
Apple Cider Vinegar 4 Tablespoons
_mg_0050_mg_0045_mg_0061A new twist on a potato salad (courtesy of Jamie Oliver). You could serve this with a yogurt dressing or even add Chili for an extra kick!

  1. Pre heat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. Thaw the Peas by running them under hot water until they are thawed but not mushy.
  5. 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.
  6. Let the Potatoes cool for about 15 minutes then toss with the Dressing and set aside while you prepare the rest of the Salad.
  7. Chop the Cucumbers and the Cilantro, deseed the Pomegranate.
  8. Spoon the Potatoes onto a platter and dress with the remaining ingredients and serve.




15 min


20 min



Skill Level