Tunisian Potato & Olive Salad

READY IN: 35mins
Recipe by JanetB-KY

Posting for ZWT 2006 this is an appetizer or cold side dish. Sounds nicely spiced and very interesting. I would think the spices in this could be played with a little bit.

Top Review by Annacia

I doubt that I had a full pound of potatoes but I used the full amount of dressing mix and it was all absorbed by the spuds. The seasoning seemed sharp when first mixed but a few hrs later everything was getting along very well and the overall flavor was more rich and full than sharp. I really like the kalamata usage here and will add fresh chopped parsley at serving time this evening. I should also mention that I didn't add any sugar or sweetener for personal preference.

Ingredients Nutrition


  1. Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.
  2. Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
  3. Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
  4. Cut the potatoes into thick slices, several per potato, or into quarters.
  5. Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
  6. Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.

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