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Potato Salad with Pomegranate

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Submitted by poolguy00

Potato salad with pomegranate seeds, plain yogurt, and fresh cilantro. A bright, mayo-free side with jewel-like crunch and a tangy, lighter dressing.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Swap the mayonnaise for plain yogurt and the whole character of potato salad shifts. You get a cleaner tang, a lighter body, and enough acidity to let the pomegranate seeds stand out instead of disappearing into a creamy blanket.

New potatoes are the right call here. Their thin skins, waxy flesh, and low starch mean they hold their cubes instead of crumbling into mush when you fold in the dressing. Boil them whole, peel while still warm, then dice. Hot potatoes drink in seasoning better than cold ones.

Pomegranate goes on at the very end. The seeds pop with a sweet-tart burst that plays off the savory yogurt, and scattering them last keeps them crisp rather than weeping pink juice into the salad.

Kitchen Tips

  • Salt the potatoes while they’re still warm. The heat drives salt into the flesh in a way cold potatoes resist.
  • Use a thick Greek or strained yogurt if you can. It clings to the potatoes without pooling at the bottom of the bowl.
  • Deseed a pomegranate by halving it, holding the cut side down over a bowl of water, and whacking the back hard with a wooden spoon. Seeds fall out, pith floats, no stained hands.
  • Fold gently. Aggressive stirring breaks the potato cubes and muddies the dressing.

Variations

  • Swap cilantro for chopped fresh mint for a brighter, more Middle Eastern feel.
  • Add a teaspoon of sumac and a drizzle of olive oil for depth and a hit of citrus-like tartness.
  • Toss in toasted walnuts or pistachios for crunch and richness.

Ingredients

500 500
GRAMS GRAMS NEW POTATOES
250 250
ML ML PLAIN YOGURT *
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 108 1% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 27%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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