Name: Tunisian Potato & Olive Salad
Yield: 4 servings
Ingredients: 1 lb baby potatoes; salt, as needed; 1/2 teaspoon sugar; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper; 2 -3 garlic cloves, chopped; 15 -20 mediterranean oil-cured black olives (such as Kalamata); 3 tablespoons extra virgin olive oil; 1/2 lemon, juice of (to taste)

Servings: 4 persons

1 lb baby potatoes
salt, as needed
1/2 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 -3 garlic cloves, chopped
15 -20 mediterranean oil-cured black olives (such as Kalamata)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of (to taste)

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

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tunisian Potato & Olive Salad

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