Potato Salad With Cumin Tourchi Batata Tunisia Recipes

Steps:

• Cook potatoes in boiling water for 15 minutes or until tender but not too soft or mushy.
• Cool and peel, cut into cubes.
• Heat oil in a small skillet and add harissa, salt, cumin and lemon juice.
• Bring to a boil and boil for a few seconds. Pour over potatoes and toss.
• Refrigerate for 1 hour or overnight.
• Add the chopped cilantro or parsley just before serving. Stir it in or sprinkle on top as you wish.

Steps:

• Cook potatoes in lightly salted boiling water until tender but still intact.
• Drain and return to pan.
• Cook over low heat until potatoes are dry, about 1 minute.
• Heat oil in a large, heavy skillet over medium heat until a light haze forms above it.
• Combine cayenne, cumin and water.
• Add cayenne mixture, lemon juice, caraway and salt to skillet.
• Cook, stirring constantly, until most of the liquid has evaporated.
• Remove from heat, add potatoes, and stir gently until evenly coated.
• Cool to room temperature before serving.

Steps:

• Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

Steps:

• 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.
• 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).
• Stir in the herbs just before serving.