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Potato salad with chilli & coriander


  • Cook the potatoes in a pot of lightly salted, boiling water until tender (don’t overcook). Drain well and put in a large bowl.
  • While the potatoes are still hot, toss with the cider vinegar. Then add the spring onions, garlic, chillies, coriander, salt, pepper and oil. Toss until well coated and taste for seasoning.



  • 1 kg kipfler or pink eye potatoes, peeled & cut into chunks
  • sea salt & freshly ground pepper
  • ¼ cup cider (or red wine) vinegar
  • 4 spring (green) onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1-2 small red chillies, finely chopped
  • 4 tbsp chopped fresh coriander
  • ¼ cup olive or peanut oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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