Potato and Pomegranate Salad

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.

Potato and Pomegranate Salad

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    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)


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    • 1

      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.

    • 2

      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.

    • 3

      Refrigerate for 1 hour before serving.

    nutritional information

    1 g
    0 g
    Saturated Fat:
    0 g
    14 g
    2 g
    150 mg
    0 g
    76 mg
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