Potato salad with red onion, pomegranate and dill
A potato salad should not be missing at a BBQ or summer garden party...
Servings: 4 persons
Calories: 202kcal
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
The summer months are coming. Get the garden and terrace ready and start planning those delicious BBQ and garden parties. Blissful, those cozy dinners with all kinds of snacks and drinks. And of course... a tasty potato salad should not be missing. Serve this salad fresh and enjoy! Oh, if you were looking for a nice playlist to provide your party with a southern atmosphere? Then go to the Secretos Del Sur website there you will find my compiled spotify song list. Have fun!
Nutrition
Calories: 202kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 863mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 2mg