Mint Potato Salad with Faux Salmon
Potatoes are good with anything. This Indian salad brings together the freshness of mint with the spiciness of chili peppers. Add some cumin, stir in some vegan coconut yogurt, and magic is done!
It goes without saying that this potato salad marries well with pan-fried faux salmon. Add some lemon slices to give it a fresher taste and enjoy this match made in heaven!
- 3 red-skinned potatoes
- 1 garlic clove
- Pinch of rock salt
- 1 cup unsweetened natural coconut yogurt
- 3 slices green chili pepper
- Salt and pepper, to taste
- A handful of fresh mint leaves
- ¼ cup fresh parsley
- 1 tablespoon cumin seeds
- 1 lemon
- 1 tablespoon olive oil
Boil the potatoes for 20 minutes in abundant water with a pinch of rock salt. Before taking them off the heat, pierce them with a fork to check that they’re cooked. Drain, rinse under cold water and peel them. Set them aside to cool. Rinse the mint and pick the leaves. Do the same with parsley. Rinse and thinly chop the garlic and the green chili pepper. Transfer mint, parsley, garlic, cumin seeds, and chili pepper to a bowl. Add the yogurt, season with salt and pepper and mix well. Put in the fridge to cool for 10 minutes while you chop the potatoes into small cubes. Slice the lemon and set aside. Pour the yogurt dressing on the potatoes and mix well. Put back in the fridge.
Heat the olive oil in a grilling pan or a skillet. Lay the faux salmon in it and place a lemon slice on top of each piece of salmon. Sprinkle with parsley. Cook for 1-2 minutes and then flip over, leaving the lemon slices on the bottom. Cook for another 2-3 minutes and take off the heat.
Compose the serving plates by transferring the salmon slices and potato salad on the side. To decorate, add some fresh mint leaves on top of the potato salad.
Eat immediately and prepare for seconds!