Ingredients
1.5kg chat potatoes, halved and rinsed
3/4 cup sour cream
3 Tbsp sweet chilli sauce
2 spring onions, chopped
Method
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In a large saucepan of salted water, boil potatoes for roughly 10 minutes or until just cooked.
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Drain and refrigerate for 1 hour, or in the freezer for 10 minutes.
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Once potatoes are cooled, place in a serving bowl and scatter over three-quarters of the spring onions.
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In a separate bowl, combine the sour cream and sweet chilli sauce.
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Pour over the potato and gently toss to coat.
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Serve garnished with remaining spring onions.
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