Potato salad with red onion, pomegranate and dill
- cooking pot
- frying pan
- 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
- 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.
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!
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