I hope that the sun will find its way out again soon. Either way, here's a potato salad that will add some excitement to even the dullest day. I like potato salad but all too often they can be bland, mushy and greasy. This one is light, low in fat and full of lively flavours.
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| Photo: Joi Ito on Flickr |
This is adapted and simplified from part of a recipe by Rose Prince in the Telegraph.
I have been known to eat a big bowl of this for lunch, and nothing else. But you can also eat it in daintier portions as a side dish or part of a picnic spread. You could even leave the coconut out if you want a simpler version, as to me it's all about the spices.
Serves 2-4, depending how much potato salad you like.
Ingredients
500g potatoes, new if possible but don't worry too much if not
1 large onion
200ml plain yoghurt (use your favourite - low-fat is fine)
3 tbsp desiccated coconut
Good pinch hot chilli powder (or chilli flakes)
1/2 teaspoon turmeric
1/2 tsp ground cumin
Small bunch coriander
Method
First, cut the potatoes into large chunks (you can leave them whole or halve them if they are small) and boil until tender.
While this is happening, chop the onion finely and microwave it on full power for about three minutes until cooked. Stir it halfway through, and give it a little longer if three minutes doesn't seem enough. It won't go brown at all, but the sharp flavour will disappear, and the pieces will shrink a bit. If you're not sure, taste a bit to see if you're happy with it.
Drain the potatoes and leave them to steam dry for a minute or two. If you're not in a hurry, leave the potatoes and onions to cool down a bit before mixing with the other things, but if you want to eat it straight ahead then feel free to skip this step. Mix all the ingredients together, except the coriander. Chop the coriander roughly and mix half of it in. Taste and adjust the spices as you wish. Sprinkle with more coriander, if you like.
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