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
- 7 ½ cups dice and cook Red Potato
- ¾ cups dice Green Onion (Scallion)
Containers
Supplies
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?
- Prepare hardboiled eggs.
- 1999240 Upgrade to a paid membership 44660 to unlock all instructions 77120
- 5187485 Upgrade to a paid membership 15077 to unlock all instructions 23932
- 2513434 Upgrade to a paid membership 3667 to unlock all instructions 27282
- 9985158 Upgrade to a paid membership 44687 to unlock all instructions 78822
- 2951061 Upgrade to a paid membership 15120 to unlock all instructions 58008
- 1024359 Upgrade to a paid membership 41976 to unlock all instructions 13488
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.
- Thaw: In fridge
- 6485656 Upgrade to a paid membership 59220 to unlock all instructions 12572
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.
- Prepare hardboiled eggs.
- In a food processor pulse cilantro until finely chopped.
- Add coconut cream, mayonnaise, vinegar, lemon juice, salt , black pepper and dijon mustard.
- Process until smooth and creamy.
- Chop the hardboiled eggs.
- In a bowl combine cilantro mixture with red potatoes and eggs.
- 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