Potato Salad With A Difference!

The saffron, mint and pomegranate jewels add major zing!

7 December 2014

Serves 6

• 1,2kg baby Mediterranean potatoes, cooked and peeled
• 2 tsp toasted cumin seeds
• 6 red salad onions, chopped
• 15g fresh mint
• 100g pomegranate rubies

FOR THE DRESSING

• ¼ cup olive oil
• ½ cup mayonnaise
• 1 pinch saffron in a little hot water
• Juice of ½ a lemon
• Sea salt and black pepper

1 Halve the potatoes and place in a bowl with cumin seeds and salad onions. Mix together dressing ingredients and pour over potatoes. Toss well to combine.
2 Serve garnished with fresh mint leaves and pomegranate seeds.

Words and image: Fairlady magazine

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