Boil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste. Add potatoes and fold dressing gently through. Spoon into a serving dish and scatter the seeds of 1 pomegranate over the top. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93. Courtesy Mark Herron.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4|
|Calories from Fat: 10 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.9mg||1 %|
|Sodium 92.1mg||3 %|
|Potassium 683.5mg||18 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 23.7g|
|Protein 5.9g||8 %|
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Calories per serving: 137
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