Potato salad with pomegranate

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.

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