Tunisian Potato Salad With Cumin

Total Time
30mins
Prep 15 mins
Cook 15 mins

From Mediterranean Light by Martha Rose Shulman.

Ingredients Nutrition

Directions

  1. Steam or boil the potatoes until tender-about 15-20 minutes. I *very* slightly undercook the potatoes for best results. *After the potatoes have cooked, refresh under cold water, drain and cut into cubes. *Note: when I made this potato salad recipe I drained the potatoes, placed them in a bowl to cool until just warm and proceeded with the recipe. After the potato salad had cooled in the refrigerator then the fresh cilantro was stirred in just before serving. I wanted to avoid "cooking" the fresh herbs.
  2. Combine the remaining ingredients except for the herb(s) in a large bowl and mix well. Add the potatoes to the bowl and toss with the dressing. Can serve warm; or chill and serve (depends on time of year).
  3. Stir in the herbs just before serving.
Most Helpful

I did prefer this when freshly made. I had some the following day and the harissa was attempting to take over.

threeovens August 26, 2013