A new twist on the classic potato salad—this one is enhanced with cucumbers, pomegranate seeds, and spices. Serve on a bed of watercress or baby spinach for added color and crunch.
Reprinted with permission from the publisher, Hippocrene Books, from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer. Copyright 2013.
|1 cup sliced potatoes (gold, red, and/or purple varieties)||1/2 teaspoon ground cumin|
|3/4 cup pomegranate seeds||1/4 teaspoon black sesame seeds (optional)|
|1/2 medium English cucumber, cut into 2-inch lengthwise pieces||1/2 teaspoon fresh lemon juice|
|1/2 fresh green chili pepper, finely minced (more or less to taste)||1/4 teaspoon salt (more or less to taste)|
Place cubed potatoes in a glass bowl with few tablespoons of water. Microwave for 5 minutes or until tender when pierced with a fork. (Alternatively, boil on stovetop.) Drain and cool.
Place pomegranate, cucumber, chili pepper, cumin, sesame seeds (if using), lemon juice, and salt in a bowl and stir. Add potatoes and gently toss to combine.
Refrigerate for 1 hour before serving.
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