Potato Salad with Thai Coconut Dressing. Put a Thai spin on your next Potato Salad and try this delicious Coconut Dressing.
Potato Salad with Thai Coconut Dressing
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.