Potato Salad With Pomegranate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 500 | g | New potatoes |
| 250 | Plain yogurt | |
| 2 | Coriander leaves, finely | |
| chopped | ||
| Salt and pepper to taste | ||
| 5/11 | Courtesy Mark Herron. |
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, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 177.1mg
Potassium: 166.1mg
Carbohydrates: 2.6g
Fiber: 2g
Sugar: <1g
Protein: 2.2g