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Potato Salad with Pomegranate
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.
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