Tri-Color Curried Potato Salad | Idaho Potato Commission
Preheat the oven to 400 degrees F. Briefly melt the coconut oil in the microwave until it’s a liquid consistency. Toss the potatoes in a bowl with the coconut oil and then spread them out of a...
Ingredients
- 1 sweet potato, cut into bite-sized pieces
- 3 Idaho® purple potatoes, cut into bite-sized pieces
- 3 Idaho® red potatoes, cut into bite-sized pieces
- 1 tablespoon extra virgin coconut oil
- 1 tablespoon finely diced shallot
- 2 teaspoons curry powder
- 2 tablespoons coconut milk, preferably the thicker cream
- 1/4 cup slivered almonds
- 1/8 cup raisins
- 1/4 cup fresh cilantro, stems removed & coarsely chopped
- 1 tablespoon fresh lime juice
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