Fried Potato Sweet Chili Salad
Serves: 4-6 side portions. Tip: For extra freshness and some added green add cooked, cooled peas to the salad.
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Directions
- Boil the baby potatoes in salted water until they start to just 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 par cooked potatoes until crisp and golden. Drain on a paper towel.
- While still warm combine the potatoes and sweet chili sauce and stir well to cover all the potatoes.
- Place the sweet chili 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 service.
Ingredients
- 500 g Potatoes, baby, halved
- 1 cup Sour cream
- 2 tbsp Milk, full cream
- 1 tbsp Lemon juice
- 1 tsp Garlic, crushed
- 1 tbsp Coriander, fresh, roughly chopped
- ½ cup Sweet Chili Sauce
- 1 Red Pepper, diced
- ½ Onion, red, diced
- Oil for frying