Sig's Potato Salad with Almonds and Chilli

• 750 grams salad potatoes
• 30 grams red chillies
• 40 grams fresh ginger or quarter teaspoon ground ginger adjust to your liking.
• 40 grams ground coconut or almond flakes
• 1 tsp black mustard seeds
• 2 tbsp ghee (clarified butter)
• 1 pinch cayenne pepper
• 1 pinch salt or salt substitute
• 1 tsp olive oil optional
• 3 cup greek style yoghurt drained, or use 2 cups yoghurt and 1 cup creme fraiche

1. Boil the unpeeled potatoes until cooked, run under cold water and peel.Slice or cut into small chunks
2. Peel and grate ginger,remove seeds from chillies ,chop chillies.
3. Gently heat mustard seeds in Ghee until they pop ,add ginger or ginger powder and chilli ,heat for a few minutes.
4. In a separate pan toast the the coconut or almonds, brown slightly.
5. Add 2/3 of the almonds or coconut to potatoes.
6. Mix potatoes with chilli and ginger mixture ,yoghurt or creme fraiche and yoghurt mix.
7. Season with salt and pepper and sprinkle with rest of coconut
8. Add a little olive oil if sauce is to thick for your liking .

salad potatoes, red chillies, ginger, ground coconut, black mustard seeds, ghee, cayenne pepper, salt, olive oil, greek style yoghurt

Taken from cookpad.com/us/recipes/333856-sigs-potato-salad-with-almonds-and-chilli (may not work)