Potato Salad With Cumin (Tourchi Batata, Tunisia)

"A simple, very tasty salad from North Africa with a unique preparation. Chilling time not included."
 
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photo by Miss Fannie photo by Miss Fannie
photo by Miss Fannie
Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. Yum, I loved this! I had to make my own harissa, which was easy enough, and I did add some scallions. I thank you for posting this tasty dish, I would never have dreamed this dish up!
     
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