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Bombay potato salad

Bombay Potato Salad


  • 1 kg Baby potatoes
  • 1 cup Frozen peas
  • 2 cloves Garlic
  • 2 Tbsp Red wine vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp Sugar
  • 1 tsp Curry powder
  • ½ tsp Ground cumin
  • 1 cup Spinach leaves
  • 1 large handful Parsley
  • 1 large handful Coriander
  • 1 cup Rice bran oil
  • 1 Preserved lemon, insides removed and rind finely sliced
  • 3 Spring onions, finely sliced
  • 1 bunch Snow pea sprouts



  1.  Fill a large saucepan with water and bring to the boil. Cook potatoes until just fork-tender, 15-18 minutes. Drain and allow to cook slightly.
  2. Cover frozen peas with boiling water and allow tostand for 5 minutes. Refresh with cold water and drain.
  3. To make the dressing, add garlic, vinegar, lemon juice, mustard, sugar, curry powder, cumin, spinach and parsley to the bowl of your food processor. Set aside the coriander leaves and add the roots to the bowl. Blitz to a rough paste. With the food processor still running, slowly drizzle in the oil until you have a thick, green dressing. Season with salt and pepper.
  4. Toss the dressing through the potatoes, and top with peas, preserved lemon, spring onions, snowpea shoots and reserved coriander leaves. Serve with extra dressing to drizzle.
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