Pomegranate Potato Salad
Simple and tasty potato salad that is both light and creamy. The addition of pomegranate seeds adds a deliciously sweet flavour and crunch to what is normally a heavy side dish. This dish is both colourful and packed with flavour! Serve with fresh salad or vegetables and perfect for picnics.
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.