1 lb potato
2 tablespoons olive oil
1 teaspoon harissa (Tunisian)
1/2 teaspoon salt
1 teaspoon cumin
1 lemon, juice of
- Cook potatoes in boiling water for 15 minutes or until tender but not too soft or mushy.
- Cool and peel, cut into cubes.
- Heat oil in skillet and add harissa, salt, cumin and lemon juice.
- Bring to a boil and boil for a few seconds. Pour over potatoes and toss.
- Refrigerate for 1 hour or overnight.