Salata Blankit

Build the Meal Around Salata Blankit

• Grilled fish
• Hard-boiled eggs
• Slata tounsia

How to Make Salata Blankit

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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

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A Few Notes

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.

Keeping What's Left

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

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.