The fresh, sweetish taste of the grated coconut goes very well with the potatoes. A salad with a successful combination and suitable for warm summer evenings.
Prep Time: 00:30 – Cooking Time: 00:30 – Total Time: 01:00
8 potatoes medium
30 g ginger fresh
1 chili pepper fresh
5 tbsp grated coconut
1 tsp salt plus a little more for the cooking water and to taste
500 ml (soy) yoghurt
1 tablespoon vegetable oil
1 tsp black mustard seeds
1 bunch of parsley finely chopped
Cook the potatoes in salted water, peel, dice and leave to cool. Peel ginger and finely grate. Wash chili, core it and finely chop it.
Grate the coconut with 1 teaspoon of salt mix it all together with the yoghurt.
Heat the oil in the pot and fry the mustard seeds in it (leave the lid on until it does not bounce). Add ginger and chilli and stir fry while stirring.
Thoroughly mix yoghurt with spiced sauce in a large bowl. Then fold in the potatoes.
Season with salt and sprinkle with parsley.