← All recipes

🍽️ Fresh Potato Salad with Chili-Lime Dressing

285 kcal · 30 min · 4 servings

Ingredients

• 750 g mostly waxy potatoes
• 1 lime
• 1 red chili pepper
• 1 clove garlic
• 4 sprigs fresh cilantro
• 1 spring onion (only the white part)
• 200 ml vegetable broth
• 1 tbsp white balsamic vinegar
• salt
• 1 pinch sugar
• pepper
• 4 cocktail tomatoes
• 3 tbsp rapeseed oil (or olive oil)
• slice of white bread (for serving)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with a small amount of water.
3. 3. Cook the potatoes until tender.
4. 4. Ensure the cooking process takes about 25 to 35 minutes depending on the size of the potatoes.
5. 5. Squeeze the lime to extract the juice.
6. 6. Wash the chili pepper.
7. 7. Halve the chili lengthwise.
8. 8. Remove the seeds from the chili.
9. 9. Finely chop the flesh of the chili.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic as well.
12. 12. Wash the coriander (cilantro).
13. 13. Chop the coriander coarsely.
14. 14. Clean the spring onions.
15. 15. Finely chop the spring onions.
16. 16. Warm up the vegetable broth.
17. 17. Add the lime juice to the warm broth.
18. 18. Add the vinegar to the broth.
19. 19. Season the liquid with salt.
20. 20. Season the liquid with sugar.
21. 21. Season the liquid with pepper.
22. 22. Add the chopped chili pieces to the marinade.
23. 23. Add half of the chopped coriander to the marinade.
24. 24. Let the cooked potatoes steam briefly.
25. 25. Peel the potatoes.
26. 26. Cut the potatoes into cubes.
27. 27. Add the potato cubes to the marinade.
28. 28. Gently mix the potatoes with the marinade.
29. 29. Let the salad cool down with the lid on.
30. 30. Wash the tomatoes.
31. 31. Dry the tomatoes with a cloth.
32. 32. Cut the tomatoes into small cubes.
33. 33. Fold the tomato cubes into the potato salad.
34. 34. Fold in the oil at the very end.
35. 35. Serve the salad with toasted white bread slices.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 43 g