Bombay Potato Salad Recipe

1. 1

   Cook the potatoes in boiling water till tender when pierced with a thin knife.

2. 2

   As soon as they are cold sufficient to handle, cut the potatoes in quarters.

3. 3

   Place in a large glass bowl with the peas, half of the pomegranate seeds, the onion rings and the mint.

4. 4

   Set aside.

5. 5

   Whisk together the lemon juice, oil, garam masala, cumin and salt in a bowl.

6. 6

   Then pour over the potato mix.

7. 7

   Toss gently.

8. 8

   Line a bowl with lettuce, mound the potato salad and sprinkle the remaining pomegranate seeds on top.

9. 9

   Garnish with mint sprigs.

10. 10

    Serve hot or possibly at room temperature.

11. 11

    (6 servings).

12. 12

    Garam masala, an Indian seasoning mix, may be found in Indian markets or possibly gourmet stores.

13. 13

    To remove the pomegranate seeds, cut about 1/4 inch into the skin all the way around and then twist apart.

14. 14

    Scoop seeds into a bowl

15. 15

    (throw away the pomegranate shell).

16. 16

    By Joyce Dodson Piotrowski, Special to The

* Per serving · 4 servings · Values may vary.

No additional tips available.