Coconut and Potato Salad
Daily Inspiration S
Note: Cook time does not include time for boiling potatoes
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1 3/4 cplain yogurt
1 1/2 cgrated coconut
1 tspblack mustard seeds
1 Tbspfresh ginger, grated
1fresh chili, minced
2firm ripe tomatoes, cut into 8 wedges each
·sprigs of parsley for garnish
How to Make Coconut and Potato Salad
- Boil the potatoes until they are soft. Peel them, and cut them into cubes and place them in a bowl. Refrigerate.
- Mix together the yogurt, salt, and grated coconut in a large bowl. Heat the ghee in a small pan; then toss in mustard seeds. Cover the pan immediately so the seeds don't jump all over the stove. When the seeds have finished popping, add the ginger and the chili. Stir for a few seconds.
- Empty this mixture into the bowl of yogurt - then add potatoes. Toss gently to give the potatoes an even coating of the yogurt and the spices.
- Serve chilled. When serving, mound potato salad on plate or platter and alternate with sprigs of parsley and tomato wedges around the outside - resembling a wheel.