Roasted Potato Salad with Pomegranate Seeds

This is the season for pomegranate and they are such a beautiful and versatile ingredient that it's no surprise we see them in cocktails, salads, cheesecakes, and glazed over a thick pork chop. I wanted to showcase this little gem by contrasting it with the creamy texture and earthy taste of roasted potatoes. Then top it all off with a zesty and subtly sweet dressing. This would be a great festive dish for a holiday gathering or an office potluck. Or maybe just a fun salad you throw together for a weekend picnic. Wherever you plan on taking it, have fun and eat well.
Serves 6.

Let's start with what will take the longest and that is cooking and roasting the potatoes. Put a large pot of salted water on the stove on medium heat.

Cut 6-7 potatoes in 1/2 inch cubes, skins on, and throw in the pot. I used good ol' Russets, but a more waxy potato like a Yukon gold or red potato would be wonderful as well. Bring to a boil and cook for about 10-12 minutes over medium heat, just until a knife can be inserted. Remove from heat, drain, and transfer to a baking sheet. Toss in canola oil or vegetable oil and salt and pepper. Roast in a 375 degree oven for about 25 minutes or until a nice crisp forms on the outside. 

*Par-boiling the potatoes will help them crisp up in the oven and will be nice and soft on the inside. If you prefer an all around soft potato then you can skip the roasting step*

While the potatoes are roasting I like to get the messiest part out of the way, so de-seeding the pomegranate would be next.

These juicy gems stain, so make sure you are wearing clothes you don't mind getting stained. If you have a plastic cutting board, use it. If not, I wrapped my bamboo one with parchment paper and it worked fine, and easy clean up afterwards, too. Make sure you aren't cutting near your walls, the juice will splash and may stain. And watch out for that grout!

Start by cutting the pomegranate in half from top to bottom...

...then quarter it...

...then break off sections one by one and help the seeds pop out by peeling back the white membrane.

The seeds should come out pretty easily. I drop them directly into a bowl of water. That way any leftover membrane will float to the top and you can fish it out when done. Once you have popped out all the seeds, pick out any of the white that has come to the top of the water and throw away. Drain the seeds and set aside.

Check the potatoes, they should be done. Take them out and have a taste and add salt and pepper if needed. Cool to room temperature.

In the meantime, prepare the dressing. In a small bowl or dressing shaker combine:

• 1/4 cup mayonnaise
• 1 tablespoon whole grain Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 2 pinches chili powder
• 3 tablespoons white wine vinegar
• 1 tablespoon honey
• juice of 1 lemon
• 1/4 teaspoon dried dill
• 1/2 cup pomegranate seeds
• dash of you favorite hot sauce

Whisk until well combined and let sit for a few minutes.
While the potatoes are still warm, toss in the dressing until well coated. Sprinkle with pomegranate seeds and serve at room temperature or chilled from the fridge.