COCONUT AND POTATO SALAD

Coconut and Potato Salad image

Provided by Daily Inspiration S

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.