Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1kilograms cocktail potatoes, halved
- 2tablespoons lime pickle
- 2teaspoons extra virgin olive oil
- 1 Lebanese cucumber, halved lengthways, sliced
- 1/2 small red onion, diced
- 60grams baby spinach leaves
- 100grams Greek-style yoghurt
- 1/4 cup toasted coconut flakes
- 1teaspoons dried chilli flakes
Nutrition per serving
845kJ / 202Cal
845 Kilojoules or 202 Calories
10% of daily energy intake*
Protein
5.9grams
Fat
7.0grams
Carbs
26.7grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy and zesty lime-pickle potato salad makes for a cracking barbecue side dish.
Method
Step 1 of 4
Cover potatoes in water in a large pot. Bring to a boil over medium heat. Reduce heat to low and simmer potatoes for 10 minutes or until tender.
Step 2 of 4
Add lime pickle and oil to a large bowl. Add drained potatoes and stir gently to coat.
Step 3 of 4
Mix yoghurt and 1 tbs water in a small bowl.
Step 4 of 4
Add cucumber, onion and spinach. Toss gently to combine. Serve salad dolloped with yoghurt and sprinkled with coconut and chilli.
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