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Ginger potato salad with cucumber

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Ingredients for 2 servings:

  • 500 g potatoes
  • ½ cucumber(s)
  • 100 ml coconut milk, unsweetened
  • 1 piece(s) ginger (2 cm)
  • 3 tbsp lemon juice
  • 1 tsp honey
  • 1 handful of basil
  • 1 bunch arugula
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil whole potatoes for about 15-20 minutes, drain, peel, and slice. Thinly slice the cucumber. Whisk the coconut milk with a hand mixer until light and fluffy. Peel and finely grate the ginger. Mix the coconut milk with the ginger, lemon juice, honey, and a pinch of salt. Wash the arugula and toss with the cucumber and potato slices. Pour the ginger-coconut sauce over everything. Sprinkle with fresh, finely chopped basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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