Potato Salad with Chili
A fresh potato salad with a zesty lime and chili kick, featuring crisp potatoes, bright green cilantro, and sweet cherry tomatoes. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g firm potatoes
- 1 Lime
- 1 red chili pepper
- 1 Garlic clove
- 4 stalks fresh coriander
- 1 spring onion (white part only)
- 200 ml vegetable broth
- 1 tbsp white balsamic vinegar
- Salt
- ½ tsp sugar
- Pepper
- 4 cocktail tomatoes
- 3 tbsp rapeseed oil (or olive oil)
- 1 slice white bread (for serving)
Instructions
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1.
Wash the potatoes and simmer in a little water until tender, about 25-35 minutes depending on size. Meanwhile, squeeze the lime. Wash the chili, halve it, remove seeds, and finely chop the flesh. Peel and finely mince the garlic. Rinse and roughly chop the coriander. Trim and finely chop the spring onion.
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2.
Warm the vegetable broth, add lime juice and vinegar, then season with salt, sugar, pepper, chili pieces, and half the coriander. Let the potatoes steam briefly, then peel, cube, and toss in the dressing.
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3.
Gently mix and cover to cool. Wash, pat dry, and dice the tomatoes. Fold into the potato salad and finally stir in the oil. Serve with toasted white bread slices.
