Warm Potato Salad with Sweet Chili Sour Cream
Elevate your side-dish game with this irresistible Warm Potato Salad with Sweet Chili Sour Cream, a delightful twist on a classic recipe. Featuring tender baby potatoes tossed in garlicky olive oil and drizzled with a creamy sweet chili sour cream sauce, this dish is packed with bold flavors and a hint of spice. Fresh herbs like chives and parsley add vibrant color and a garden-fresh aroma, while an optional sprinkle of red chili flakes brings just the right amount of heat. Ready in just 30 minutes, this warm potato salad is perfect for barbecues, cozy family dinners, or any occasion that calls for a comforting yet refined side dish. Easy to prepare and bursting with unique flavors, it’s sure to be a standout addition to your table!
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Recipe Information
Ingredients
- 750 g Baby potatoes
- 1 tsp Salt
- 1 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 200 ml Sour cream
- 3 tbsp Sweet chili sauce
- 2 tbsp Fresh chives, chopped
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Ground black pepper
- 0.25 tsp Red chili flakes (optional)
Instructions
1. Start by cleaning the baby potatoes thoroughly. Leave the skins on for added texture and flavor.
2. Place the potatoes in a large pot and cover with water. Add 1 tsp of salt to the water and bring to a boil.
3. Cook the potatoes over medium heat for 12-15 minutes, or until they are tender when pierced with a fork. Avoid overcooking to maintain their structure.
4. Once cooked, drain the potatoes and let them cool slightly for 5 minutes. Cut larger potatoes in half for even bite-sized pieces.
5. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Add the cooked potatoes to the skillet and toss gently to coat them in the garlic oil. Cook for an additional 3-4 minutes to warm them through.
7. In a mixing bowl, combine the sour cream and sweet chili sauce. Stir until smooth and evenly blended.
8. Transfer the warm potatoes to a serving bowl. Drizzle the sweet chili sour cream mixture over the potatoes and gently toss to coat.
9. Sprinkle the chopped chives, parsley, and a pinch of ground black pepper over the salad. If you prefer some heat, add a dash of red chili flakes.
10. Serve the warm potato salad immediately. It's a perfect side dish for a barbecue, roast dinner, or any casual gathering.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 52.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3262 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
