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 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.