Creamy Cilantro Potato Salad

Olivia
The Cook
4 Servings
11 Ingredients
0 Comments

This Creamy Cilantro Potato Salad is a freezer meal you will want to add to your menus over and over again! Flavorful, creamy, and all things wonderful this recipe is the perfect addition to any meal!

4 Servings
11 Ingredients
0 Comments

Ingredients

  • 4 individual Egg
  • 1 cup chop Cilantro, Fresh
  • ¾ cups Coconut Cream
  • ¾ cups Mayonnaise
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon juice Lemon
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 1 tablespoon Dijon Mustard
Serving Day Ingredients
  • 7 ½ cups dice and cook Red Potato
  • ¾ cups dice Green Onion (Scallion)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Prepare hardboiled eggs.
  2. 7602957 Upgrade to a paid membership 757 to unlock all instructions 27281
  3. 9777760 Upgrade to a paid membership 692 to unlock all instructions 64029
  4. 2126418 Upgrade to a paid membership 63468 to unlock all instructions 43325
  5. 1577277 Upgrade to a paid membership 73526 to unlock all instructions 20914
  6. 5034095 Upgrade to a paid membership 89389 to unlock all instructions 59077
  7. 6761140 Upgrade to a paid membership 76135 to unlock all instructions 37693

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 946258 Upgrade to a paid membership 46198 to unlock all instructions 40396

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare hardboiled eggs.
  2. In a food processor pulse cilantro until finely chopped.
  3. Add coconut cream, mayonnaise, vinegar, lemon juice, salt , black pepper and dijon mustard.
  4. Process until smooth and creamy.
  5. Chop the hardboiled eggs.
  6. In a bowl combine cilantro mixture with red potatoes and eggs.
  7. Refrigerate until ready to serve.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
1130
Total Fat
47g
Saturated Fat
15g
Trans Fat
0g
Cholesterol
244mg
Sodium
1179mg
Total Carbohydrates
158g
Fiber
14g
Sugar
39g
Protein
24g
WW Freestyle
38