A potato salad is a potato salad, right? Wrong! This potato salad will knock your socks off. Even better it is made using a food processor, so it is incredibly simple and quick to make. It have listed it as a side salad but honestly it is so good that your guests might try and eat it as a main. In fact I made it for a party at my godparents and almost none of it made it to the guests as my godfather, just kept stealing it. You have been warned...
Ingredients
- 1kg Desiree Potatoes, cut into 3cm wide, chip like slices (or new potatoes cut in half)
- 50g Fresh Coriander, including stalks
- 2 Spring Onions, green parts only, very roughly chopped
- 1 Long Green Chilli, deseeded
- 1 tsp Sesame Oil
- 1 tbsp Gluten Free Soya Sauce
- 1 tbsp Rice Wine Vinegar (if you don't have any, then white wine vinegar will do the trick)
- 1 Garlic Clove, crushed (omit for Low Fodmap)
- 120g Whole Egg Mayonnaise i.e. Hellmans
Utensils
- Large Saucepan
- Small Food Processor/Liquidiser
- Serving Bowl
- Large Spoon
Method
- Place the cut potatoes in a large saucepan of cold salted water and bring to the boil, over a high heat. Once boiling, reduce the heat and simmer for 12-15 minutes or until they are tender and cooked through. Drain and allow to cool.
- Meanwhile whizz the coriander, green parts of spring onions, sesame oil, chilli soya sauce, vinegar and garlic (if using) in the food processor, until it forms a smooth paste. Transfer to the serving bowl, add in the mayonnaise and mix to fully combine. Fold through the potatoes, using the large spoon, until they are fully coated in the sauce. Serve.
