THREE POTATO SALAD WITH CO­CONUT AND CO­RIAN­DER

Move! - - RECIPES -

Serves 4-6

IN­GRE­DI­ENTS

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

IN­STRUC­TIONS

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.

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