Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tunisian Potato & Olive Salad Recipe
    Lost? Site Map

    Tunisian Potato & Olive Salad

    Tunisian Potato & Olive Salad. Photo by Beautiful BC

    1/1 Photo of Tunisian Potato & Olive Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    JanetB-KY's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on October 08, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2007


      Hubby enjoyed this .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2007


      My family really liked this. I left off the sugar - never add it to anything except desserts. Also we didn't have black olives so used green ones with pimento's. I'm sure that affected the flavour in some way so will be trying again with the proper black olives to see if it takes up that small margin to make it a five. I'll reassess my review if it does.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Tunisian Potato & Olive Salad

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 196.5
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 151.8 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 3.5 g
    Sugars 2.0 g
    Protein 2.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites