Coconut-and-coriander three-potato salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

250 g baby potatoes, boiled
250 g Woolworths pink fir potatoes, boiled
250 g Woolworths red skin potatoes, boiled
Sea salt and freshly ground black pepper, to taste
1⁄4 cup olive oil
1 cup coconut cream
1 cup thick, plain yoghurt
10 g fresh coriander
Spring onions, finely sliced, to garnish
Fresh coconut, grated, to garnish

Cooking Instructions

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 T olive oil and sprinkle with sea salt. Roast for 20 minutes, or until golden and crisp, shaking the tray now and then.
To make the dressing, mix the coconut cream, yoghurt, remaining olive oil and season to taste.

Toss into the hot potatoes and serve topped with the coriander, spring onions.

Cook's note: A good old potato salad is a South African summer staple. I used three varieties, each with their own shape, flavour and texture, and the coconut-and-yoghurt dressing is beyond!

Discover more recipes featuring potatoes here.