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Name: Bombay Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Seeds from 1 pomegranate;; 1/3 c Fresh Lemon Juice; Mint sprigs; Lettuce leaves; 2 ts Ground cumin; 1 ts Salt; 2 lb White Rose potatoes; 1/4 c Minced mint leaves; 1 ts Garam masala; 1 md Red onion; cut into thin; 1/3 c Peanut oil; 2 c Fresh or frozen peas;

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INGREDIENTS

Seeds from 1 pomegranate;
1/3 c Fresh Lemon Juice
Mint sprigs
Lettuce leaves
2 ts Ground cumin
1 ts Salt
2 lb White Rose potatoes
1/4 c Minced mint leaves
1 ts Garam masala
1 md Red onion; cut into thin
1/3 c Peanut oil
2 c Fresh or frozen peas;

Servings

INSTRUCTIONS

Cook the potatoes in boiling water until tender when pierced with a thin knife. As soon as they are cool enough to handle, cut the potatoes in quarters. Place in a large glass bowl with the peas, half of the pomegranate seeds, the onion rings and the mint. Set aside. Whisk together the lemon juice, oil, garam masala, cumin and salt in a bowl. Then pour over the potato mixture. Toss gently. Line a bowl with lettuce, mound the potato salad and sprinkle the remaining pomegranate seeds on top. Garnish with mint sprigs. Serve warm or at room temperature. (6 servings). Garam masala, an Indian seasoning mix, may be found in Indian markets or gourmet stores. To remove the pomegranate seeds, cut about 1/4 inch into the skin all the way around and then twist apart. Scoop seeds into a bowl (discard the pomegranate shell). By Joyce Dodson Piotrowski, Special to The Washington Post. Recipe by: The Washington Post 6/17/98 Posted to JEWISH-FOOD digest by Nancy Berry on Aug 31, 1998,

NOTES

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Bombay Potato Salad

Seeds from 1 pomegranate;
1/3 c Fresh Lemon Juice
 Mint sprigs
 Lettuce leaves
2 ts Ground cumin
1 ts Salt
2 lb White Rose potatoes
1/4 c Minced mint leaves
1 ts Garam masala
1 md Red onion; cut into thin
1/3 c Peanut oil
2 c Fresh or frozen peas;

Cook the potatoes in boiling water until tender when pierced with a thin  knife. As soon as they are cool enough to handle, cut the potatoes in  quarters. Place in a large glass bowl with the peas, half of the  pomegranate seeds, the onion rings and the mint. Set aside.    Whisk together the lemon juice, oil, garam masala, cumin and salt in a  bowl. Then pour over the potato mixture. Toss gently. Line a bowl with  lettuce, mound the potato salad and sprinkle the remaining pomegranate  seeds on top. Garnish with mint sprigs. Serve warm or at room temperature.  (6 servings).    Garam masala, an Indian seasoning mix, may be found in Indian markets or  gourmet stores. To remove the pomegranate seeds, cut about 1/4 inch into  the skin all the way around and then twist apart. Scoop seeds into a bowl  (discard the pomegranate shell). By Joyce Dodson Piotrowski, Special to The  Washington Post.    Recipe by: The Washington Post 6/17/98    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Aug  31, 1998,

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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 6 Servings

Calories: 220
Calories from Fat: 106 (48%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 19.4mg		1 %
Potassium 723.8mg		19 %
Total Carbohydrate 27.4g		8 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 22.9g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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