Best Coconut And Potato Salad Recipes

Sweet Potato Salad With Toasted Coconut and Grapes image

Provided by alijen

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup raisins
1/4 cup malibu coconut rum
2 lbs sweet potatoes, peeled and cubed into 1 inch pieces
4 ounces shredded sweetened coconut (1 1/2 cups)
2 tablespoons sherry wine vinegar
salt and pepper, to taste
2 tablespoons maple syrup
6 tablespoons olive oil
2 cups grapes, divided

Steps:

Soak the raisins in the rum overnight.
Preheat oven to 400 degrees.
In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
Drain and cool to room temperature.
Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
Cool.
In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
While whisking, add the syrup and olive oil slowly.
Reserve 2 tablespoons coconut and 1/4 cup grapes.
Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
Spread in a shallow platter and top with the reserved coconut and grapes.

Nutrition Facts : Calories 334.1, Fat 14.3, SaturatedFat 5.2, Sodium 105.5, Carbohydrate 47.6, Fiber 5.5, Sugar 24.2, Protein 2.8

Coconut and Potato Salad image

Provided by Daily Inspiration S

Categories Potatoes

Time 30m

Number Of Ingredients 10

6 medium potatoes
1 3/4 c plain yogurt
2 tsp salt
1 1/2 c grated coconut
1 Tbsp ghee
1 tsp black mustard seeds
1 Tbsp fresh ginger, grated
1 fresh chili, minced
2 firm ripe tomatoes, cut into 8 wedges each
sprigs of parsley for garnish

Steps:

1. Boil the potatoes until they are soft. Peel them, and cut them into cubes and place them in a bowl. Refrigerate.
2. Mix together the yogurt, salt, and grated coconut in a large bowl. Heat the ghee in a small pan; then toss in mustard seeds. Cover the pan immediately so the seeds don't jump all over the stove. When the seeds have finished popping, add the ginger and the chili. Stir for a few seconds.
3. Empty this mixture into the bowl of yogurt - then add potatoes. Toss gently to give the potatoes an even coating of the yogurt and the spices.
4. Serve chilled. When serving, mound potato salad on plate or platter and alternate with sprigs of parsley and tomato wedges around the outside - resembling a wheel.