Coconut Potato Salad
Coconut Potato Salad is a refreshing and vibrant twist on the classic potato salad, perfect for summer barbecues and picnics. This delightful dish combines tender Yukon Gold potatoes with rich coconut milk, zesty lime juice, and fresh herbs, creating a tropical flavor explosion that will impress your guests. Easy to prepare and visually stunning, this salad is not only light but also satisfying enough to serve as a main course or side dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 6
- Category: Side
- Method: Boiling
- Cuisine: Tropical
Ingredients
Scale
- 4 medium Yukon Gold potatoes (about 600g), peeled and cubed
- 1 cup full-fat coconut milk (240ml)
- 2 tbsp fresh lime juice
- 1/4 cup finely chopped red onion (40g)
- 1/4 cup chopped fresh cilantro (15g)
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: Place the cubed potatoes in salted water and boil for 10-12 minutes until tender but firm. Drain and let cool.
- 2. Prepare Dressing: In a bowl, whisk together coconut milk, lime juice, salt, and pepper until smooth.
- 3. Combine Ingredients: In a large bowl, mix cooled potatoes with red onion and cilantro. Pour dressing over and gently stir to coat.
- 4. Chill: Cover and refrigerate for at least one hour to allow flavors to meld.
- 5. Serve: Give the salad a gentle stir before serving, garnishing with extra cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg