Potato salad is such a simple yet yummy side dish. There are so many variations you can make but this is one of my favourites. I love the addition of pomegranate seeds as they add a vibrant colour, sweet flavour, and crunchy texture. This is actually quite a light version of a potato salad and features quite a few veggies.
Use Cold Potatoes for Potato Salad
One of the most important things to remember for this dish is to let the potatoes cool down before cutting them into smaller chunks. If you don’t let the potatoes cool down beforehand, then they might crumble or fall apart. For the best potato salad, you want the potato to stay in cubes. Place the potatoes in a large or surface in order to help the potatoes cool down quickly. This exposes more surface area to air which enables more heat to escape.
Additionally, it is also important to make sure the spinach is cooled down before adding to the other ingredients. When you wilt spinach it tends to cling together which can make it a bit difficult to mix evenly with the potato. When I make this recipe, I wilt the spinach and then use two forks to gently separate the spinach leaves and place the separated leaves on a piece of kitchen towel or cloth. This helps it cool down quicker and helps to create a dish with an even distribution of spinach.
All of the other ingredients are already the right temperature so they can be added straight away. For best results, chop the veggies into small chunks before adding.
This recipe would go very well with my halloumi bagel burger recipe. Or if you are looking for alternative side dishes then check out my garlic bread recipe.
Pomegranate Potato Salad
Ingredients
- 2 Medium White Potatoes
- ⅓ Pomegranate Seeded
- 1 Cup Spinach
- ⅓ Cucumber
- 1 Handful Small Sweet Tomatoes
- 2 Spring Onions
- 4 tbsp Mayonnaise Heaped (I used Hellman's Vegan mayo)
- 1 tsp Tahini
- Fresh Parsley
- 1 tsp Celery Salt
- Ground Black Pepper
- Salt
- ½ Grapefruit Juiced
- 50 g Crush Walnuts
Instructions
- Peel the potatoes and cut into quarters. Place the potato into a saucepan and cover with cold water. Place this on high heat and bring to the boil.
- Whilst the potato is boiling, chop up the cucumber, tomatoes and spring onion.
- In a small bowl or dish, add the mayonnaise, tahini and the juice from the grapefruit. Mix evenly and season with the salt and pepper.
- Once the potatoes are softened enough for you to prod with a fork, remove from the heat and leave to cool down.
- Wilt the spinach. This can be done in the saucepan with a small amount of water or in the microwave. It will only take a minute or two to wilt. Leave this to cool down.
- Once cool, take the potato and carefully chop into 1cm sized chunks. Add these to a large bowl.
- Finely chop the parsley and mix with the potato chunks. Add in the pomegranate, chopped cucumber, tomatoes, spring onions, walnut and spinach to the bowl and mix evenly.
- Add in the mayonnaise mixture and celery salt. Mix evenly and garnish with some more parsley.
