Herb and sweet chilli potato salad

Cooking Salads Herb and sweet chilli potato salad

A spicy potato salad that packs a punch.

Lables: Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Cook potatoes in a large saucepan of boiling salted water for 10 to 12 minutes or until just tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Set aside to cool for 15 minutes.
  2. Meanwhile, place snow peas and asparagus in a heat-proof bowl. Cover with boiling water.
  3. Set aside for 2 to 3 minutes or until just tender. Drain. Rinse under cold water.
  4. Combine sour cream, mayonnaise and sweet chilli sauce in a jug. Season. Add to potato with coriander, parsley and green onion. Toss gently.
  5. Serve potato salad topped with snow peas, asparagus and chilli.

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1kg small chat potatoes, halved
50g snowpeas, trimmed, sliced
1/2 bunch asparagus, trimmed, thinly sliced on an angle
1/2 cup sour cream
1/4 cup whole-egg mayonnaise
2 t bsp sweet chilli sauce
1/3 cup coriander leaves, chopped
1/3 cup flat-leaf parsley, chopped
4 green onions, thinly sliced
1 long red chilli, deseeded, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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