Ingredients
-
1 1/2
-
1/4
-
1
-
1
-
2
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
Tunisian Potato Salad With Cumin, From Mediterranean Light by Martha Rose Shulman , I did prefer this when freshly made I had some the following day and the harissa was attempting to take over
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Stir in the Herbs Just Before Serving. |
