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.
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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
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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