Tunisian Potatoes

prep time:: 15 minutes
cook time:: 30 minutes
total time:: 45 minutes

Serves: 8

Marilyn Landau

ingredients

Salad Mayonnaise - Potato Salad

6 large eggs, hard-boiled
6 large potatoes
6 large carrots
8 ounces peas, frozen
4 large dill pickles
4 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon white pepper
1 lemon

Hot Potatoes - Harissa

4 to 6 large potatoes, cut in chunks
1/2 lemon - juice only
1/2 teaspoon Harissa
1 tablespoon olive oil
salt and pepper to taste

directions

Salad Mayonnaise - Potato Salad

Boil potatoes with skin until firm. Boil carrots so they are still firm. Hard boil eggs. Cool eggs, potatoes, carrots. Chop kosher dill pickles, potatoes, eggs and carrots into small chunks. Mix all together with cooked peas in a large bowl. Add mayonnaise, salt and white pepper to taste. Squeeze lemon and toss.

1
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2
Per Serving: 232 Calories; 10g Fat (38.0% calories from fat); 9g Protein; 28g Carbohydrate; 5g Dietary Fiber; 161mg Cholesterol; 692mg Sodium
3
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Hot Potatoes - Harissa

1
Boil potatoes until firm. Cool potatoes. Mix all ingredients together. Use more or less Harissa to taste. Add salt and pepper to taste.
2
Nutritional data not available.

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Source: Esther Gerbi