Rukmini Iyer’s quick and easy recipe for pink potato salad with red cabbage and pomegranate

Cook once, eat twice: this is one of my favourite winter potato salads – the red cabbage and pomegranate add flavour, texture and colour, and with butter beans for protein, you’ve got all your food groups covered. It’s perfect for a light dinner with good bread and butter alongside, and any leftovers are excellent in lunchboxes the next day.

Potato salad with red cabbage and pomegranate

Prep 10 min
Cook 10 min
Serves 4A

600g baby new potatoes, halved
Salt and black pepper
½ red cabbage, shredded
200g pomegranate seeds (ie, the seeds from 1 pomegranate)
1 x 400g tin butter beans (or, even better, from a jar)
100g mayonnaise
50g yoghurt
3 tbsp extra-virgin olive oil
Juice of ½ lemon
15g flat-leaf parsley, roughly chopped, to serve

Boil the potatoes in salted water for 10 minutes, until they are just cooked through, then drain and rinse under running cold water to cool.

While the potatoes are cooking, shred the cabbage, deseed the pomegranate (or open the packet), and drain and rinse the beans. In a bowl, mix the mayonnaise, yoghurt, lemon juice, oil, a teaspoon of flaky sea salt and plenty of pepper, then taste and adjust the seasoning accordingly.

Put the cooled, drained potatoes, red cabbage, pomegranate, beans and the dressing in a large bowl, then taste and adjust the seasoning if necessary. Arrange on a large plate, scatter over the parsley and serve at room temperature.