A hot and spicy Mexican-inspired potato salad topped with bacon, coriander and sour cream.
Ingredients
- 750g chat potatoes, halved
- 2 1/2 tbs extra virgin olive oil
- 2 limes, halved, plus extra lime wedges to serve
- 3 middle bacon rashers, trimmed, chopped
- 1 red bullhorn pepper, seeded, cut into 3cm pieces
- 1/2 small red onion, finely chopped
- 1/4 cup fresh coriander leaves
- 1/4 cup light sour cream
- 1 tbs chilli sauce
Method
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Step 1Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place potato on tray. Drizzle with 2 tablespoons oil. Season. Toss to coat. Add lime halves to tray, cut-side up (see note). Roast for 30 to 35 minutes or until potato is golden and tender.
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Step 2Meanwhile, heat remaining oil in a frying pan over medium heat. Add bacon. Cook for 2 - 3 minutes or until golden. Transfer to paper towel to drain.
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Step 3Remove potato from oven. Stand for 5 minutes. Juice lime halves (you’ll need 2 tbs juice). Drizzle potato with 1 tbs juice. Set aside for 10 minutes to cool slightly.
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Step 4Toss potato and bacon in a serving bowl with pepper, onion and coriander. Season.
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Step 5Place sour cream and remaining lime juice in a small bowl. Stir until smooth. Drizzle salad with sour cream mixture and chilli sauce. Serve.
Recipe Notes
Roasting the lime halves helps with releasing the juices, making them easier and better to juice.
This recipe was created by Kate Murdoch for Super Food Ideas.
Recipe Reviews (1)
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