THREE POTATO SALAD WITH COCONUT AND CORIANDER
250g baby potatoes 250g pink fir potatoes 250g red skin potatoes salt and freshly ground black pepper, to taste 65ml (¼ cup) olive oil salt and freshly ground black pepper
250ml (1 cup) coconut cream
250ml (1 cup) thick plain yoghurt
65ml (¼ cup) chopped fresh coriander
spring onions, finely sliced, to garnish
Bring a large saucepan of water to the boil and cook potatoes with their skin on until soft.
Preheat the oven to 200°C. Cut some of the potatoes in half, leave others whole and smash some with the back of a fork. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until the potatoes are golden and crisp, shaking the tray occasionally.
For the dressing: mix coconut cream, yoghurt and the remaining olive oil. Season to taste. Drizzle the dressing over hot potatoes and serve topped with the coriander and spring onions.
We used three varieties of potatoes available in major supermarkets, each with their own shape, flavour and texture.