Bombay Spiced Potatoes in a Zesty Mango Salsa

Time: 20 mins
Serves: 4
Tags: Dairy Free, Gluten Free, Healthy, Vegan, Vegetarian


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.


  • 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


  1. 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.
  2. While the potatoes are simmering, chop the tomatoes, cucumber, mango, red onions, coriander and spring onions very finely.
  3. 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.
  4. 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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