Potato Salad with Pomegranate
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
new potatoes
|
|
| 250 | ml |
yogurt, plain
|
*
|
| 2 | each |
cilantro
finely chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
new potatoes
|
|
| 2.5E+2 | ml |
yogurt, plain
|
*
|
| 2 | each |
cilantro
finely chopped |
*
|
| 1 | x |
salt and black 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.
