Yield: 4 Servings
|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.