Bombay Spiced Potatoes in a Zesty Mango Salsa
This salad is sweet and refreshing but deeply flavoursome due to the mix of mango, lime and coriander with the Bombay spice covered potatoes. A perfect addition to your table this summer season.
Bombay Spiced Potatoes in a Zesty Mango Salsa
Ingredients
- 1 Bunch of Fresh Coriander
- 15 Pembrokeshire Earlies
- 2 cups Fresh or Frozen Mango
- 4 Spring Onions, washed
- 10 Cherry Tomatoes, washed
- 1 Small Red Onion, skin removed
- 1 Cucumber, washed
- 1 tsp Ground Cumin
- 0.5 tsp Sweet Smoked Paprika
- 1 tsp Garam Masala
- 1 tsp Ground Turmeric
Method
- Begin by halving any of the larger potatoes and placing them all in a pan, cover with water, bring to the boil and then allow to simmer for 8-10mins until they soften.
- While the potatoes are simmering, chop the tomatoes, cucumber, mango, red onions, coriander and spring onions very finely.
- Once the potatoes are cooked, drain and toss in the spice mix until evenly covered. Place the potatoes in a large bowl and allow to cool slightly before gently stirring in the finely chopped salad ingredients.
- Finally, juice the lime and pour over the potato and salad mix before serving.
Top Tip
Serves two people as a vegetarian dish, or could serve four people as a delicious side dish accompanying fish or chicken.
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