Ingredients for Salatit Batata Tunisian Potato Salad
- 1.5 lbs small red potatoes, quartered
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- Vegetable Oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Fresh Lemon Juice
- Ground Caraway
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How to Make Salatit Batata Tunisian Potato Salad
- Wash and quarter 1.5 lbs small red potatoes. Place in a medium saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until tender but still firm.
- Drain the potatoes thoroughly and return them to the saucepan.
- Cook over low heat for 1-2 minutes, stirring occasionally, until any excess moisture evaporates.
- While the potatoes cook, prepare the sauce. In a large, heavy skillet, heat 1/4 cup olive oil over medium heat until shimmering but not smoking.
- In a small bowl, whisk together 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin, and 2 tablespoons water until smooth.
- Add the cayenne mixture, 2 tablespoons lemon juice, 1 teaspoon caraway seeds, and 1/2 teaspoon salt (or to taste) to the hot skillet.
- Cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened slightly and most of the liquid has evaporated.
- Remove the skillet from the heat. Add the cooked potatoes and gently toss to coat them evenly with the sauce.
- Allow the salad to cool to room temperature before serving. The flavors will meld and deepen as it cools. Garnish with fresh parsley or cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
7g
Fat
18g
Carbs
12g
