A tasty potato salad is always an excellent option for lunch boxes and picnics. Especially if you are making it with two or more different qualities of potatoes and flavour it with herbs and coconut. In fact, instead of using mayonnaise- a classic ingredient found in potato salads -, this recipe uses coconut milk, the ingredient that will hold the salad together.
Given the sweetness coming from the potatoes and the coconut, this can be balanced by adding salt, pepper, and crispy bacon. To complete this delicious side dish, add fresh parsley and spring onion.
Ingredients
For four people, preparation time 10 minutes, cooking time 20-30 minutes:
- 250g new potatoes
- 250g sweet potatoes (orange paste)
- 100ml coconut milk
- 20g dried coconut
- 50g bacon
- lemon
- Parsley
- Spring onion
- Salt and pepper
Method
1 – Wash the sweet potatoes well, place them in a tray and bake them in the oven for about 20 minutes at 180 ° C. The cooking time can vary depending on the size of the potatoes. In the oven, also toast the dried coconut and bacon for a few minutes.
2 – Then wash the new potatoes and cook them in salted water for about 10 minutes, or until they are ready and soft when pierced. Still warm, cut all the potatoes into wedges, slices or chunks. Add salt and pepper.
3 – Pour in the coconut milk and mix well. Add the spring onion and crispy bacon – leave some for garnish -, a dash of lemon juice and garnish it with grated lemon zest and crispy bacon. And serve.
Tips
– Add a lemon wedge to the pot where you are cooking the potatoes for a light lemon aroma and to keep them from losing consistency.
– Cut the potatoes into different shapes to have a salad with a more attractive look.
– Add salt and pepper before the coconut milk so that they are well absorbed by the potatoes.
