TUNISIAN POTATO & OLIVE SALAD

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Tunisian Potato & Olive Salad image

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.

Provided by JanetB-KY

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

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)

Steps:

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

Nutrition Facts : Calories 196.5, Fat 12.2, SaturatedFat 1.7, Sodium 151.9, Carbohydrate 20.9, Fiber 3.6, Sugar 2.1, Protein 2.3

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