Warm Potato Salad With Sweet Chili Sour Cream |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 kg tiny potato, skins on, halved |
2 tablespoons olive oil |
salt and pepper |
3/4 cup light sour cream |
2 tablespoons thai sweet chili sauce |
2 green onions, chopped |
1/4 cup fresh coriander leaves |
1 tablespoon toasted sesame seeds |
Directions:
1. Preheat oven to 200°C.
2. In a large bowl, toss the potatoes in the oil and salt and pepper to taste.
3. Place the potatoes on a baking sheet and oven bake for about 40 minutes or until tender and golden. Turn a couple of times.
4. Transfer to a large bowl.
5. Combine sour cream, chili sauce and green onions: pour over the potatoes and toss gently to coat.
6. Arrange on a serving platter and sprinkle with fresh coriander and sesame seeds.
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