Potato salad with pomegranate
Yield: 4 Servings S
Ingredients:
- 500 g New potatoes
- 250 ml Plain yogurt
- 2 Coriander leaves
Instructions:
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.
