Tunisian Potato & Herb Salad with Harissa and Yogurt


Serves 6


2 pounds yellow potatoes, cooked and cubed or cut in approx ½ inch cubes (peels on or off)
2 tablespoons fresh parsley leaves, chopped
1 tablespoons fresh mint leaves, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Cracked black pepper
¼-½  cup extra virgin Olive Oil
Fresh Mint Harissa ( recipe follows)


Toss the cooked and hot potatoes with the herbs, salt, some cracked black pepper and the olive oil, making sure that the potatoes are well coated.  Refrigerate.  Before serving take out of refrigerator and bring to room temperature.  Serve with a side of harissa and a dollop of yogurt.

Fresh Mint Harissa

Makes 2 cups

My own version of the Middle Eastern spicy red sauce, adds fresh mint for a more vibrant flavor.  The Tunisians have the best Harissa hands down.


2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)


Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

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