chilli, yoghurty, potatoes

I love my potatoes, so i thought i’d share another potato side salad recipe today. This one is amazing with some roast chicken as well, any anything of that sort. Feel free to add green peas in and a squeeze of lemon juice too if you like. In this recipe I’m also sharing a quick chilli sauce. You won’t need to use it all – just place whatever you have leftover of the sauce into a jar and into the fridge as it will keep really well. Use it to top scrambled eggs with avocado, dumplings, pastries, buns, cauliflower or other vegetables.. as you would use sriracha really 🙂 It’s a sauce that has plenty of flavour, inspired by adjika but a cooked version with no spices or herbs. It also goes nicely in soups such as borscht

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2 (as a side dish)

Ingredients

1 kg kipfler potatoes

2 capsicums

8 small bulls eye chillies (stem removed) (use less if you like)

1 tomato

1 tbsp tomato paste

1 tbsp vinegar (red wine, white wine or apple cider vinegar)

3/4 cup yoghurt (full fat)

handful of fresh dill or fresh coriander

half a red onion (use the whole onion if you would like to!)

hemp seed/flaxseed or olive oil

salt and pepper

Method

  1. Preheat the oven to 180 degrees. Place the whole capsicums and chillies onto a baking tray and drizzle with olive oil. Place into the oven, then after 15 minutes remove the chillies but continue to cook the capsicums for a total of 25-30 minutes. Once the capsicums are cooked through, remove the stem, seeds and as much of the skin as possible.
  2. Meanwhile, wash the potatoes well but keep the skin on. Place into a medium-large pot and fill with plenty of water. Season with salt. Bring to a boil then cover with a lid and reduce the heat to a medium – cook the potatoes for approximately 15 minutes. Check with a fork that the potatoes are cooked in the centre. Remove the water safely then set aside until the potatoes are completely cool.
  3. Make the chilli sauce by placing the cooked and peeled capsicums into a food processor, along with the chillies (seeds and everything for extra heat), the fresh tomato, tomato paste, vinegar, a large drizzle of oil and a good pinch of salt. Process until a smooth thick sauce has formed. Place into a small pot and cook on a medium-high heat on the stove top and cook stirring often for 10 minutes. Taste and adjust the seasoning to your preference.
  4. Mix the yoghurt in a small bowl with a good drizzle of oil, salt and pepper. Slice the onion lengthways into strips (or dice if you prefer smaller sized onion).
  5. To arrange the potato salad, slice the potatoes in quarters lengthways and place on the base of a plate or bowl. Top with the onion, the yoghurt mix, torn fresh dill fronds and a good drizzle of the chilli sauce. Sprinkle a bit of extra sea salt over the top of the whole plate.

Enjoy!

Categories
Dinner Mains Salads