Salatit Batata (Tunisian Potato Salad)
Recipe: #18839
May 05, 2015
Categories: Salads, Potato Salad, Side Dishes, Potatoes, African, Middle Eastern, July 4th, Labor Day, Picnic, Potluck, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"Adapted from Time/Life Foods of the World."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (268.4 g)
- Calories 400.2
- Total Fat - 27.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 909.5 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 5.8 g
- Sugars - 2.8 g
- Protein - 4 g
- Calcium - 27.1 mg
- Iron - 1.5 mg
- Vitamin C - 24 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook potatoes in lightly salted boiling water until tender but still intact.
Step 2
Drain and return to pan.
Step 3
Cook over low heat until potatoes are dry, about 1 minute.
Step 4
Heat oil in a large, heavy skillet over medium heat until a light haze forms above it.
Step 5
Combine cayenne, cumin and water.
Step 6
Add cayenne mixture, lemon juice, caraway and salt to skillet.
Step 7
Cook, stirring constantly, until most of the liquid has evaporated.
Step 8
Remove from heat, add potatoes, and stir gently until evenly coated.
Step 9
Cool to room temperature before serving.
Tips
No special items needed.
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