Name: Potato Salad with Pomegranate
Ingredients: Stephen Ceideburg; 500 g New potatoes; 250 ml Plain yogurt; 2 Coriander leaves, finely chopped; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
		Salads	4	Servings

INGREDIENTS

		Stephen Ceideburg
500	g	New potatoes
250	ml	Plain yogurt
2		Coriander leaves, finely chopped
		Salt and pepper to taste

INSTRUCTIONS

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

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