Bombay Potato Salad Recipe
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skinnymixer's Bombay Potato Salad

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Salad
Servings: 6
Calories: 126kcal
Author: Skinnymixers


  • Small handful of fresh continental parsley or coriander
  • 10 small fresh mint leaves
  • 150 g Greek yoghurt or whole egg mayo for dairy free
  • 10 g olive oil
  • 1 tbsp babas curry powder increase if you want
  • 10 g dijon mustard
  • 10 g white vinegar
  • 1/2 tsp salt
  • 700 g waxy potato cut in to medium chunks (such as kipfler) or cauliflower florets for low carb
  • sliced spring onion to serve


  • Add fresh herbs to a dry mixer bowl. Chop for 2 sec/speed 8/MC on. Scrape bowl down and repeat if necessary.
  • Insert butterfly and add remaining ingredients, except for potato and spring onion. Blend for 10 sec/speed 3/MC on. Scrape out sauce and set aside in the fridge.
  • Without washing the bowl, add 300 g or 10.6 oz water and insert internal simmering basket. Put potato in the basket and cook for 17 min/steaming temperature/speed 3/MC on or until potato is just cooked but still firm. If using cauliflower, cook for 13 mins.
  • Allow potato to cool completely before stirring through sauce and seasoning to taste with salt and pepper. You will get the best results if you refrigerate the potato salad for a few hours before serving. Top with spring onion before serving.


Serving: 150g | Calories: 126kcal | Carbohydrates: 16.3g | Protein: 4.2g | Fat: 4g | Saturated Fat: 1.6g | Sodium: 240mg | Sugar: 4.7g