Curry Leaf & Coconut Potato Salad

The creamy potato salad is a classic for a reason, but eating anything smothered in mayo can be a very one dimensional experience. Let this version show you how exciting potatoes can be. It’s vibrant, fresh and happily eaten on its own or with a piece of grilled meat or fish. It also sits nicely so is perfect for picnics or barbecues.

As featured in the OFM.

ingredients

serves 4

• 650g small new potatoes, large ones halved

  250g flat/helda/piattone beans or green beans, topped and cut into 4-5cm pieces

  50g desiccated coconut

  ¼ tsp of turmeric

  ½ tsp freshly-ground peppercorns

  4 spring onions, thinly sliced

  ½ mild green chilli, thinly sliced (optional)

  1 small bunch of coriander, approx 15g, leaves picked

  Juice of 1 ½ limes, more to taste 

  3-4 tbsp olive oil

  For the cashews 

  100g cashews

  16 curry leaves (optional)

  1 tbsp olive oil

  Juice of ½ lime

  A pinch of salt
  

instructions

Preheat the oven to 190C/170C fan/ gas 5. Place the potatoes in a pan of salted water over a high heat and as soon as it starts boiling, cook the potatoes for approx 10-12 minutes (depending on size of potatoes) until tender.

Once the potatoes are done, scoop them into a colander to steam dry and top up the pan with more boiling water to cook the beans. Check them after 4-5 minutes, they should be tender with a little bite. Once done, transfer the potatoes to the salad bowl (fine if they’re still warm) and drain the beans into the colander. Run the beans under cold water for a minute or two until cool.

Meanwhile, toss the coconut with the turmeric and pepper, then transfer to a greaseproof paper-lined small tray and spread in an even layer. Toss the cashews and curry leaves in the olive oil and place on another small tray. Put both trays in the oven for 8-10 minutes, stirring the coconut and shaking the cashews after 4-5 minutes.

Once the coconut and cashews are both evenly golden (return to oven if not), remove from the oven and leave the coconut to cool. While the cashews are still very hot, squeeze over the ½ lime juice and sprinkle with salt before leaving to cool. Roughly chop when cool.

Place the beans in the salad bowl with the potatoes and add the spring onion, chilli, coriander, and coconut. Squeeze over the lime juice, drizzle with the oil and season well to taste. Toss everything together with your hands.

Sprinkle the cashews and curry leaves over the salad, then serve.