Peter Biello's Tunisian Potato Salad
This Tunisian potato salad is great for summer cookouts. It’s vegan, which makes it great for non meat-eaters like me, plus the lack of mayonnaise makes it not spoil as easily at outdoor picnics and barbeques.
5 large potatoes
1/2 cup olive oil
1/3 cup lemon juice
1 onion
1 green pepper
1 tablespoon caraway seeds
1/8 teaspoon cayenne pepper
1 teaspoon cumin
Salt to taste
1. Wash potatoes. Leave the skins on.
2. Boil potatoes until soft.
3. Remove potatoes from water. Let cool, then cut into 1-inch cubes.
4. Mix the olive oil, lemon juice, cumin, salt, caraway seeds and cayenne pepper in a jar.
5. Cut very thin strips of onion and pepper. For best results, use a vegetable peeler.
6. Combine the mixture in the jar with the potatoes.
7. Add the strips of onion and pepper.
8. Stir and serve!
5 large potatoes
1/2 cup olive oil
1/3 cup lemon juice
1 onion
1 green pepper
1 tablespoon caraway seeds
1/8 teaspoon cayenne pepper
1 teaspoon cumin
Salt to taste
1. Wash potatoes. Leave the skins on.
2. Boil potatoes until soft.
3. Remove potatoes from water. Let cool, then cut into 1-inch cubes.
4. Mix the olive oil, lemon juice, cumin, salt, caraway seeds and cayenne pepper in a jar.
5. Cut very thin strips of onion and pepper. For best results, use a vegetable peeler.
6. Combine the mixture in the jar with the potatoes.
7. Add the strips of onion and pepper.
8. Stir and serve!