Green Chili Potato Salad
May 14, 2019
Ingredients
- 2 pounds Small red new potatoes
- 1 tablespoon Vegetable oil
- 1 stalk lemongrass
- trimmed, very finely minced
- 1 Serrano chilies
- minced (up to 2)
- 1/4 cup Low-fat plain yogurt
- 2 tablespoons Coconut milk
- Salt to taste
- 1/2 small Sweet onion
- finely diced
- 1/3 cup Minced fresh cilantro
Directions
- Step 1 Put potatoes in large saucepan with water to cover. Heat to a boil over high heat
- Step 2 cook until potatoes are just tender, 8 to 10 minutes.
- Step 3 Drain well and set potatoes aside. Wipe out pan.
- Step 4 Heat oil in same saucepan over medium-high heat. Add lemongrass and Serrano peppers. Cook, stirring until slightly softened, 1 minute.
- Step 5 Remove from heat
- Step 6 transfer to large bowl. Add yogurt, coconut milk and salt.
- Step 7 Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly.
- Step 8 Serve at room temperature.