Potato salad with pomegranate
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 500 | grams | New potatoes |
| 250 | millilitres | Plain yogurt |
| 2 | Coriander leaves, finely chopped | |
| Salt and pepper to taste | ||
Directions
Boil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste.
Add potatoes and fold dressing gently through. Spoon into a serving dish and scatter the seeds of 1 pomegranate over the top.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93. Courtesy Mark Herron.
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