This flavorful new potato salad, served with Cottage Cheese, offers a delicious and low-calorie option for your meals. Naturally gluten-free and vegetarian, it's packed with protein, making it an ideal, balanced dish. For a vegan alternative, simply substitute the cottage cheese with silken tofu. This easy-to-make salad is perfect for a quick and nutritious weekday lunch.
Our Green Coconut Sambol is a vibrant blend of freshly grated coconut, zesty green chilies, tangy lime, and a harmonious mix of aromatic spices. This tropical condiment adds a refreshing burst of flavor to any dish, enhancing the natural taste of vegetables and pairing exquisitely with fish. Perfect for bringing an exotic twist to your culinary creations, it’s the ideal accompaniment for those who crave a touch of Sri Lankan flavour inspired twist to their dishes.
Baby Potato and French Bean Salad with Green Coconut Sambol
This flavourful new potato salad, served with Cottage Cheese, offers a delicious and low-calorie option for your meals. Naturally gluten-free and vegetarian, it's packed with protein, making it an ideal, balanced dish. For a vegan alternative, simply substitute the cottage cheese with silken tofu. This easy-to-make salad is perfect for a quick and nutritious weekday lunch.
2 table spoons cottage cheese or Silken Tofu for a Vegan option
2 tablespoons virgin olive oil
Salt and ground black pepper to taste
Directions
Prepare the Potatoes:
Fill a large pan with water and add a generous pinch of salt. Bring the water to a boil, then add the new potatoes. Cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
Prepare the Green Beans:
While the potatoes are cooking, top and tail the green beans. Cut the beans into roughly 2-inch pieces. Add the beans to the boiling potatoes 5 minutes before the potatoes are done.
Drain and Cool:
Once the potatoes and beans are cooked, drain them in a colander. Allow them to sit for a couple of minutes to drain and cool slightly.
Prepare the Dressing:
In a dressing shaker or small bowl, combine the olive oil, Green coconut sambol, salt, and pepper. Shake thoroughly until well combined.
Assemble the Salad:
On a serving plate, arrange the cooked potatoes and green beans. Scatter the sliced red onions over the vegetables. Pour the olive oil dressing evenly over the salad. Top with cottage cheese (or silken tofu for a vegan option - remember to drain off any excess liquid from the packaging).
