Fried potato sweet chilli salad
An interesting twist on a classic potato salad. Ideal as a side dish or a meal on its own. For extra freshness, add cooled cooked peas to the salad. Delivers 4 to 6 side portions.
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Directions
- Boil the baby potatoes in salted water until they start to become tender. Drain well and allow to cool.
- In a small bowl, combine the sour cream, milk, garlic, and lemon juice and stir well. Add the coriander and set aside.
- Heat oil in a large pot and fry the parboiled potatoes until crisp and golden. Drain on a paper towel.
- While still warm, combine the potatoes and sweet chilli sauce and stir well to cover all the potatoes.
- Place the sweet chilli potatoes in a serving bowl along with the diced pepper and onion.
- Place dollops of the sour cream dressing on top and sprinkle with fresh coriander just before serving.
Ingredients
- 500 g baby potatoes, halved
- 1 cup sour cream
- 2 tbsp full cream milk
- 1 tbsp lemon juice
- 1 tsp garlic, crushed
- 1 tbsp fresh coriander, roughly chopped
- ½ cup sweet chilli sauce
- 1 red pepper, diced
- ½ red onion, diced
- Oil for frying