Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 500 grams | New potatoes |
| 250 millilitres | Plain yogurt |
| 2 | Coriander leaves, finely chopped |
| Salt and pepper to taste |
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.