John Myers
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Potato Salad with Piri Piri, Coconut, Zucchini, Mozzarella and Walnuts
The perfect potato salad with piri piri, coconut, zucchini, mozzarella and walnuts recipe with a picture and simple step-by-step instructions.
Potato salad with piri piri, coconut, zucchini, mozzarella and walnuts:
- 300 g Potatoes
- 0,5 piece Apple, diced
- 1 piece Spring onions, rolls
- 4 piece Piri-Piri, pickled chiles, cut up
- 150 g Zucchini, diced
- 60 g Diced carrot
- 1 bunch Lemon balm
- 1 piece Mozarella, diced
- 2 tbsp Walnut kernels, chopped
- 50 g Red pepper
- 50 g Radish
Salad marinade:
- 1 tbsp Coconut flakes
- 1 tbsp Oregano
- 1 el Basil
- 1 tbsp Extra virgin olive oil
- 1 tbsp Apple Cider Vinegar
- 1 pinch Pepper
- 1 pinch Salt
Potato salad with piri piri, coconut, zucchini, mozzarella and walnuts
- Dice the potatoes and pre-cook them in salted water. Chop the vegetables and solid ingredients and just dip them briefly in the salted water and drain with a sieve. Now fry half of the vegetables and the potato cubes in a pan.
marinate:
- Then marinate both masses in a mixing bowl with coconut flakes, the spices, vinegar and oil as a salad.
- Pour into a bowl and serve as a starter or with pan-fried meat.
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