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Photo of Spiced potato salad with crispy eschalots by WW

Spiced potato salad with crispy eschalots

3 - 5
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Moderate
Transform the ordinary potato with spices like chilli, coriander and cumin.

Ingredients

Baby potato

800 g, (chat)

Olive oil

2 tbs

Eschalot(s)

3 whole, thinly sliced

99% fat-free plain yoghurt

½ cup(s), (120g)

Extra light sour cream

¼ cup(s), (60g)

Garlic

1 clove(s), crushed

Fresh green chilli

1 whole, finely chopped

Ground coriander

1 tsp

Ground cumin

1 tsp

Fresh mint

2 tbs, leaves shredded

Fresh chives

2 tbs, chopped

Instructions

  1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil. Boil for 12 minutes or until just tender. Drain. Refresh under cold water and drain. Halve potatoes and transfer to a large bowl. Set aside to cool.
  2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook eschalots, stirring, for 2 minutes or until golden and crisp. Remove eschalots with a slotted spoon and drain on paper towel.
  3. Combine yoghurt, sour cream, garlic, chilli, coriander, cumin, mint and chives in a small bowl. Add to potatoes and toss to coat. Serve sprinkled with crispy eschalots.

Notes

TIP: You can also drain cooked eschalots through a metal sieve and discard oil instead of using a slotted spoon

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