Tunisian Potato Salad
Ingredients:8 to 10 medium new potatoes
1 tsp cumin seed
1 tsp caraway seed
1/4 tsp cayenne
1 1/2 tsp salt
.3 tbsp freshly squeezed lemon juice
3 tbsp canola oil
1 tbsp extra-virgin olive oil
2 tbsp freshly chopped fresh coriander or parsley
Directions:Place potatoes in a large saucepan; generously cover with cold water. Partially cover and bring to a boil over high heat; then reduce heat so water gently boils. Cook 15 to 20 minutes or just until potatoes are tender when pierced with a skewer. Drain and cool until able to handle. Without peeling, cut potatoes into 1 inch chunks. Meanwhile, partially crush cumin and caraway seeds using a mortar and pestle. Or whirl in a small blender, coffee grinder or mini-chopper. Or to crunch chef's style, place seeds on a large cutting board and crush using the bottom edge of a heavy pot. In a small bowl, mix seeds with cayenne, salt and lemon juice. When cooked potatoes are cut and lemon juice mixture is ready, pour oils into a large skillet. Heat over medium-high heat until oils are very hot, but not smoking. Stir lemon juice mixture and carefully pour into hot oil. Cook 2 to 3 minutes or until steaming and seeds look darker. Mixture will look curdled. Add potatoes; using a large spatula, stir from the bottom to coat all the potatoes with oil and spices. Remove from heat; leave in pan until room temperature. Transfer to a bowl and generously sprinkle with coriander or parsley.
Make a head: prepare salad, but cool completely. Store covered in refrigerator for up to 3 days. When ready to serve, bring to room temperature, stir and scatter with fresh coriander or parsley.
Recipe compliments of Canola Info
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