Ingredients
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1
-
2
-
1
-
1/2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Potato Salad With Cumin (Tourchi Batata, Tunisia), A simple, very tasty salad from North Africa with a unique preparation Chilling time not included , 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 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 , I loved the flavors of this used red potatoes and elected to leave the peels on After they were tender I thin sliced them instead of chopping 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
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Steps
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1
Done
|
Cook Potatoes in Boiling Water For 15 Minutes or Until Tender but not Too Soft or Mushy. |
|
2
Done
|
Cool and Peel, Cut Into Cubes. |
|
3
Done
|
Heat Oil in a Small Skillet and Add Harissa, Salt, Cumin and Lemon Juice. |
|
4
Done
|
Bring to a Boil and Boil For a Few Seconds. Pour Over Potatoes and Toss. |
|
5
Done
|
Refrigerate For 1 Hour or Overnight. |
|
6
Done
|
Add the Chopped Cilantro or Parsley Just Before Serving. Stir It in or Sprinkle on Top as You Wish. |
