Potatoes And Coconut: The Best Potato Salad Recipe Ever Made
Yes, Potato and Coconut, you heard me!
I know you are probably thinking how can these two ingredients be mixed together and get you the best potato salad recipe ever made?
The secret is because they are so different, and so unexpectedly together you will give your guests something special, something tasty, something they will not have found in every restaurant, and mostly something you will be remembered for
Potato and Coconut Salad
This wonderful ethnic salad is consisting of boiled potatoes, grated coconut and seasoned non-dairy yogurt and it goes well with every meal. For a hot summer day, a light snack with a drink and as a side dish to your main evening meal it is simply perfect.
- 6 medium-sized potatoes
- 1 3/4 cups yogurt (non dairy)
- 1 1/2 tbs non-dairy butter
- 2 tsp salt
- 1 1/2 cups grated coconut
- 1 tsp black mustard seeds
- 1 tbs grated ginger (fresh)
- 1 fresh chili (minced)
- 2 ripe tomatoes (washed and cut into 8 wedges each)
- several sprigs of parsley
Boil the potatoes until they are soft. Peel them, cut them into cubes, and put them in a bowl. Refrigerate.
Mix together the yogurt, salt, and grated coconut. Heat the non-dairy butter in a small pan; then toss in the mustard seeds. Cover the pan immediately so that the seeds don’t jump all over the stove.
When they finish popping, add ginger and the chili. Stir for a few seconds. Empty the mixture into the bowl with the yogurt, drop the potatoes in the mix and toss gently to give the potatoes an even coating of the yogurt and the spices.
Served chilled, garnished with a sprig of parsley and wedges of tomatoes.
This is a recipe that is quite spicy when done with chili and the ginger.
I am a lover of flavors that are rich and ethnic like the ones in the recipe but if you prefer something a little less rich and not so spicy just leave the chili behind or you can replace it with a tiny bit of cumin if you like