Bright, fresh, and just a little fiery, this potato salad takes its inspiration from pol sambol, the beloved Sri Lankan coconut relish. Baked Little Potatoes get tossed in a vibrant mix of freshly grated coconut, red onion, green chilies, and plenty of lime juice for a side dish that tastes like nothing else on your table. It comes together with just eight ingredients and one bowl, and the heat is completely in your control, so dial the chilies up or down to suit your crowd. Serve it alongside grilled meats, curry, or anything that could use a zesty, refreshing partner.

On-the-Go Tip

This salad holds up well at room temperature, which makes it a solid choice for packed dinners and weekend gatherings. Pack it in a lidded container for eating between school and evening activities, since it needs no reheating and travels without wilting. The lime keeps everything tasting fresh for hours, and it’s easy to eat with just a fork on the sidelines.

Kid-Friendly Tip

Kids can help squeeze the limes, measure the coconut, and give everything a big stir in the bowl before the potatoes go in. The tossing step at the end is especially satisfying for little hands. For younger or spice-sensitive eaters, leave out the green chilies and red chili powder entirely, then set aside a mild portion before adding heat for the adults. The sweet coconut and bright lime tend to be an easy sell even without the spice.

 

Prep
10 mins
Cook
25 to 30 mins
Serves
7
Ingredients
8
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Ingredients

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  • 1 lb Little Potatoes
  • 1 Tbsp olive oil
  • 1 cup fresh coconut, grated
  • 1 medium red onion, finely chopped
  • 2 to 4 green chilies, finely chopped
  • 2 limes, juiced
  • 1 tsp salt
  • 1/2 tsp red chili powder
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Instructions

  • Step 1

    Preheat the oven to 400 °F (200 °C).

  • Step 2

    Place the Little Potatoes directly on a baking sheet, toss with olive oil, and bake for 25 to 30 minutes, until tender and cooked through.

  • Step 3

    While the potatoes bake, combine the grated coconut, red onion, green chilies, lime juice, salt, and red chili powder in a large bowl to make a coconut sambol. Mix well.

  • Step 4

    Transfer the baked potatoes to the bowl with the coconut sambol and gently toss until evenly coated.

  • Step 5

    Serve immediately.

  • Step 6 - Enjoy your tasty meal with the family