Ingredients
-
1
-
-
1/2
-
1
-
1/2
-
1/4
-
2 - 3
-
15 - 20
-
3
-
1/2
-
-
-
-
-
Directions
Tunisian Potato & Olive Salad, 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 , The olives and lemon are really good in this used much less cayenne and half of a huge Meyer lemon We ate this as a side dish and it served three (at the most) , I doubt that I had a full pound of potatoes but 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
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Steps
|
1
Done
|
Place the Potatoes in a Pot With Water to Cover; Add 1 Teaspoon Salt and the Sugar. |
|
2
Done
|
Bring to a Boil Over High Heat Then Reduce Heat and Simmer For About 15 Minutes, or Until the Potatoes Are Tender. |
|
3
Done
|
Drain the Potatoes, Return Them to the Pan and Shake in the Dry Pan For a Few Minutes, Until Thoroughly Dry. |
|
4
Done
|
Cut the Potatoes Into Thick Slices, Several Per Potato, or Into Quarters. |
|
5
Done
|
Place in a Bowl and Toss With the Cumin, Paprika, Cayenne, Garlic and Olives. |
|
6
Done
|
Dress With the Olive Oil, Lemon Juice and Salt; Refrigerate Until Ready to Serve, or Serve at Room Temperature. |
