Potato and pomegranate salad

Savoury and sweet come together wonderfully in this potato and pomegranate salad recipe. Perfect served as a delicious side dish for a Middle Eastern-inspired meal

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine issue 80.
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  • 700 gram Little Diggers new baby potatoes, skin on
  • 4 tablespoon olive oil
  • 2 tablespoon white wine vinegar
  • 2 teaspoon wholegrain mustard
  • 1/2 teaspoon ground cumin
  • 1 tablespoon honey
  • zest of a lemon, plus 1 tablespoon of juice
  • 50 gram hazelnuts, roasted, skins removed, roughly chopped
  • 1/2 cup fresh mint leaves
  • salt and pepper
  • seeds from 1 pomegranate


  • 1
    Cook potatoes in a saucepan of boiling salted water until just tender. Drain well and leave to cool slightly. Cut larger potatoes in half.
  • 2
    To make dressing, combine olive oil, vinegar, mustard, cumin, honey, lemon zest and juice in a bowl until well combined. Toss through the warm potatoes and leave to cool completely.
  • 3
    Once cool, toss through half the nuts and mint and season with salt and freshly ground black pepper. Transfer to a serving bowl and scatter over remaining mint, nuts and pomegranate seeds. Serve salad at room temperature.