Recipes & Tips:
Potato Mango Salad
Prep Time 15 Minutes | Cooking Time 10 Minutes
Makes 4 Servings
1.5 lb. bag of EarthFresh Baby Red Potatoes
4 Tbsp. (60 mL) olive oil
2 Tbsp. (30 mL) lime juice
1 tsp. (5 mL) chili oil
1 tsp. brown sugar
1 tsp. red chili flakes
½ tsp. salt
1 large ripe mango
1 small red onion, diced
½ cup fresh cilantro, chopped
Wash, dry and cut the potatoes into halves. Add the potatoes to a pot of cold, salted water and bring to a boil. Reduce heat and continue cooking for 5-7 minutes, or until potatoes are fork tender. Remove from heat and strain water from the potatoes. Set aside.
Peel the mango using a vegetable peeler. Carefully slice the mango into four pieces and cut each piece in small cubes. Set aside.
To make the dressing, whisk together the olive oil, lime juice, chili oil, brown sugar, red chili flakes, salt and chopped cilantro. Set aside.
In a large serving bowl, add the dressing, cooked potatoes, mango pieces and red onion. Toss to coat evenly. Garnish with fresh cilantro. Serve immediately. Enjoy!