Use mealy potatoes for this Tunisian salad, which is served as an appetizer and also as an accompaniment to grilled fish.
Recipe information
Yield
serves 6
Ingredients
1 1/2 pounds potatoes
Salt
4–5 tablespoons extra-virgin olive oil
1 1/2 tablespoons wine vinegar
Pepper
1/2 teaspoon harissa (page 464) or a good pinch of chili pepper (optional)
1/2 cup chopped flat-leaf parsley
3 tablespoons capers, squeezed to get rid of excess vinegar
Preparation
Step 1
Peel and boil the potatoes in lightly salted water until soft, then drain, keeping a little of the cooking water.
Step 2
Mash with the oil and vinegar and 2–4 tablespoons of the cooking water—enough to have a soft, moist texture. Add the rest of the ingredients and mix well.
Step 3
Serve cold.
