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Bombay Potato Salad

Bombay Potato Salad
Bombay Potato Salad

This absolute winner of a potato salad is packed with delicious curry spices and topped with crunchy fried onions, fiery sliced chilli, and fragrant cilantro. Served with mango chutney and cooling raita, it almost deserves main-meal status in its own right! Make a batch and take it to a barbecue—you’ll be everyone’s best friend, for sure.


Before you start

Medium pan of salted water on a high heat • Large frying pan on a medium heat


  • 600g new potatoes / small waxy potatoes
  • 75ml vegetable oil
  • 1 onion
  • 1 tbsp curry powder 1 tsp cumin seeds
  • 1 tsp coriander seeds 1 tsp mustard seeds handful of fresh coriander
  • 1⁄2 lemon

For the raita

  • 1⁄2 cucumber
  • 4 tbsp dairy-free yoghurt 1⁄2 lemon
  • 1 tsp dried mint
  • Salt

To serve

  • 1 fresh red chilli
  • 2 tbsp mango chutney 2 tbsp crispy onions handful of fresh
  • coriander


  1. 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

    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

    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

    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