Potato salad with saffron dressing, mint & pomegranate

Serves 6

1,2kg baby Mediterranean potatoes, cooked and peeled
2 tsp toasted cumin seeds
6 red salad onions, chopped
15g fresh mint
100g pomegranate rubies

FOR THE DRESSING
¼ cup olive oil
½ cup mayonnaise
1 pinch saffron in a little hot water

Juice of ½ a lemon
Sea salt and black pepper
 
1. Halve the potatoes and place in a bowl with cumin seeds and salad onions. Mix together dressing ingredients and pour over potatoes. Toss well to combine.
2. Serve garnished with fresh mint leaves and pomegranate seeds.