Cooking Recipe Potato Salad With Pomegranate
Recipe Ingredients
Stephen Ceideburg
500 g
New potatoes
250 ml
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.