Salata Blankit

Method

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1. Boil the potatoes in well-salted water for 18 minutes, until a knife goes in easily but they still hold their shape.

   Mark done Start 18 min timer

2. Whisk the harissa, 5 tbsp oil, lemon juice, caraway and salt together while they cook.

   Mark done

3. Drain the potatoes and let them steam dry in the colander for 2 minutes.

   Mark done Start 2 min timer

4. Tip them straight into a bowl and pour the dressing over while they are still steaming. Turn gently.

   Mark done

5. Leave 10 minutes for the potatoes to drink the dressing.

   Mark done

6. Fold through the rinsed onion, capers, olives and parsley.

   Mark done

7. Serve warm or at room temperature, finished with the last of the oil.

   Mark done

Chef’s Tips

• Dress the potatoes hot. Cold potato takes up nothing.
• Waxy potatoes, so the cubes survive turning.
• No mayonnaise. It is not that kind of salad.

Pairing Suggestions

• Grilled fish
• Hard-boiled eggs
• Slata tounsia

Storage & Reheating

Refrigerated for 3 days. Bring back to room temperature and refresh the lemon and parsley.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.