Potato Salad With Cumin (Tourchi Batata, Tunisia)

Total Time
35mins
Prep 20 mins
Cook 15 mins

A simple, very tasty salad from North Africa with a unique preparation. Chilling time not included.

Ingredients Nutrition

Directions

  1. Cook potatoes in boiling water for 15 minutes or until tender but not too soft or mushy.
  2. Cool and peel, cut into cubes.
  3. Heat oil in a small skillet and add harissa, salt, cumin and lemon juice.
  4. Bring to a boil and boil for a few seconds. Pour over potatoes and toss.
  5. Refrigerate for 1 hour or overnight.
  6. Add the chopped cilantro or parsley just before serving. Stir it in or sprinkle on top as you wish.
Most Helpful

5 5

Such a nice change of pace for potato salad. Loved the flavors and of course the cilantro. I was a little worried about the amount of heat, but it was just right. I used a dry Harissa mix that I purchased at Whole Foods and it mixed right in with the olive oil and lemon juice. This potato salad is going to be a great addition to our bbq today. Made for PRMR, May, 2014.

5 5

I loved the flavors of this. I used red potatoes and elected to leave the peels on. After they were tender I thin sliced them instead of chopping. I used about 1/4 cup of chopped cilantro. Next time I might add onion, but I will be making the recipe again. Served with Pan Seared Moroccan Salmon for ZWT9.

5 5

Wow, I thought this looked plain- then I took a bite. Oh my goodness, this was tasty. I made the harissa. It made this dish smell wonderful. I am going to make this again.