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Potato Salad with Thai Coconut Dressing

Ben Dearnley & Cath Muscat

Potato Salad with Thai Coconut Dressing recipe, on MiNDFOOD.

Potato Salad with Thai Coconut Dressing

Serves 6–8

1.5kg small chat or new potatoes, scrubbed

1 bunch mint leaves

1 bunch coriander leaves

2 tbsp lime (or lemon) juice

1 tbsp fish sauce

½ cup coconut cream

1 Put potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 5–8 minutes or until tender when tested with a skewer. Drain and rinse under cold water. Transfer to a large bowl. Cover and refrigerate until required.

2 To make dressing, put mint, coriander, lime juice and fish sauce in a food processor. Process until leaves are finely chopped. Add coconut cream and pulse until well combined. To serve, put potatoes on a large serving platter, cutting in half if necessary, and drizzle with dressing.

For Dixie’s cooking advice head to the Ask the Chef page.

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