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Fancy Potato Salad
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 3 tbsp coconut oil
  • 1 c coconut milk
  • 1 lb Yukon potatoes, washed
  • 1/2 medium onion, minced
  • 1 tbsp finely chopped cilantro
  • 1 tbsp apple cider vinegar
  • 1/2 c black olives, pitted
  • 1 egg yolk
  • salad greens

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1)Scrub potatoes well and quarter them. In a large sauce pan, cover the potatoes with cold water, bring to a boil and simmer 10-12 minutes until tender. Empty into a colander and run under cold water to cool.
2)Toss with onions, cilantro, oil, vinegar and olives. Spread over bottom of an 8 inch square baking dish.
3)In a small sauce pan, simmer milk until reduced by about half. Whisk in yolk. Remove from heat. Drizzle evenly over contents of baking dish.
4)Broil about 6 inches from the heat until tops are golden and bubbling. Serve warm over mixed salad greens with remaining oil and vinegar as dressing.

Suitable for these diets:

Vegetarian Gluten Free

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