In a large saucepan of salted water, boil potatoes for roughly 10 minutes or until just cooked.
Drain and refrigerate for 1 hour, or in the freezer for 10 minutes.
Once potatoes are cooled, place in a serving bowl and scatter over three-quarters of the spring onions.
In a separate bowl, combine the sour cream and sweet chilli sauce.
Pour over the potato and gently toss to coat.
Serve garnished with remaining spring onions.
Much of the goodness, like many vegetables, is found in the skin. So don’t peel – just wash.Optional: Mix through all the spring onions and serve scattered with 1 tbsp. toasted sesame seeds and ¼ cup fresh coriander sprigs.
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