Potato salad with red onion, pomegranate and dill
Equipment
- cooking pot
- frying pan
Ingredients
- 750 gr potatoes young
- ¼ pomegranate
- ¼ red onion
- 1 tbl spoon dill chopped
- ½ tbl spoon spice mix (sweet paprika, chili flakes, ground cumin, tarragon, salt, black pepper)
- 1 tbl spoon olive oil
- 3 tbl spoon greek yogurt
Instructions
- Rinse the potatoes. Put a pot of water on the heat and bring to a boil. Boil the potatoes al dente. I leave the skin on with young potatoes. Set aside and let them cool.
- Make the spice mixture. Mix a tsp sweet paprika with a pinch of chili flakes, a pinch of cumin, tarragon, salt and pepper.Cut the cooled potatoes into ½cm slices. Put the olive oil in a frying pan and fry the potatoes. Sprinkle the spice mixture over the potatoes. Bake until some get a crust. Let cool.
- Cut the red onion into thin slices or strings. Remove the white membrane from the pomegranate seeds. In a bowl, combine the yogurt, red onion, pomegranate seeds and dill.Mix this under the potatoes when they have cooled down. Serve fresh.
Notes
Nutrition
Download my E-book
This booklet is my culinary ode to the Mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of Mediterranean tastes. Easy recipes, accessible to everyone, and with a broad palette of flavors.
Order here
Foodblog
by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across…
In my blog you will get to know my healthy Mediterranean fusion cuisine!
Buen provecho!
Nieuwsbrief
Subscribe to our newsletter and stay informed about the latest news and amazing recipes.
Leave a Reply