Potato Salad With Cumin (Tourchi Batata, Tunisia)

READY IN: 35mins
Recipe by Annacia

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

Top Review by DailyInspiration

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.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a