Sig's Potato Salad with Almonds and Chilli

Name: Sig's Potato Salad with Almonds and Chilli
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 750 grams salad potatoes; 30 grams red chillies; 40 grams fresh ginger or quarter teaspoon ground ginger adjust to your liking.; 40 grams ground coconut or almond flakes; 1 tsp black mustard seeds; 2 tbsp ghee (clarified butter); 1 pinch cayenne pepper; 1 pinch salt or salt substitute; 1 tsp olive oil optional; 3 cup greek style yoghurt drained, or use 2 cups yoghurt and 1 cup creme fraiche

Sigrun @sigrun

German, living in England

Just adding different things from different sources making up something different :D

Sigrun @sigrun

German, living in England

Just adding different things from different sources making up something different :D

Saved

Ingredients

45 mins

4 servings

750 gramssalad potatoes
30 gramsred chillies
40 gramsfresh ginger or quarter teaspoon ground ginger adjust to your liking.
40 gramsground coconut or almond flakes
1 tspblack mustard seeds
2 tbspghee (clarified butter)
1 pinchcayenne pepper
1 pinchsalt or salt substitute
1 tspolive oil optional
3 cupgreek style yoghurt drained, or use 2 cups yoghurt and 1 cup creme fraiche

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Steps

45 mins

1

Boil the unpeeled potatoes until cooked, run under cold water and peel.Slice or cut into small chunks
2

Peel and grate ginger,remove seeds from chillies ,chop chillies.
3

Gently heat mustard seeds in Ghee until they pop ,add ginger or ginger powder and chilli ,heat for a few minutes. In a separate pan toast the the coconut or almonds, brown slightly. Add 2/3 of the almonds or coconut to potatoes. Mix potatoes with chilli and ginger mixture ,yoghurt or creme fraiche and yoghurt mix. Season with salt and pepper and sprinkle with rest of coconut
4

Add a little olive oil if sauce is to thick for your liking .