Recipe - Potato Salad With Pomegranate

Stephen Ceideburg
500 g New potatoes
250 ml 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 lowfat 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini