This potato salad draws its inspiration from the Tunisian sandwich of preserved tuna, egg, preserved lemon and harissa. This combination works well in a form of potato salad, giving it just the right kick.
Potato salad with tuna and preserved lemon
Course: Appetizers, SaladsCuisine: Tunisian, IsraeliDifficulty: Easy6
servings30
minutesPreserved lemon is available at Whole Foods, at most Middle Eastern and Israeli supermarkets, but it’s always better to make your own, it just tastes much better.
Same goes to harissa…
INGREDIENTS
2 lb. Yukon gold potato (9-10 medium size potato)
Kosher salt
6 eggs
⅔ cup mayo
3 tablespoons buttermilk or sour cream
Ground black pepper
1 can (5 oz.) tuna (preferably in olive oil)
¼ cup chopped preserved lemon (preferably homemade)
¼ red onion, diced
12 pitted kalamata olives, chopped
¼ cup chopped cilantro
2 celery stalks, sliced
1-2 tablespoons harissa (optional, preferably homemade)
DIRECTIONS
- Peel potatoes and cut to quarters. Put in a saucepan and cover in water and add a tablespoon kosher salt. Bring to boil over high heat, then cover, reduce heat to low and cook for about 10 minutes until potatoes are fork tender (be careful not to overcook.) Remove from heat and drain, keep in a colander, covered in towel, until cold enough to handle (about 15 minutes.)
- To cook the eggs, bring lightly salted water to boil in a saucepan. Use a spoon to gently drop eggs into boiling water and cook for 7 minutes. Drain and move eggs to ice water to stop cooking process.
- Cut warm potato to bite size pieces and put in a large bowl.
- Mix mayo, buttermilk, 1 teaspoon salt and black pepper in a small bowl, pour over warm potato and mix gently. Peel eggs, dice and add to potatoes. Drain tuna and add in chunks. Add preserved lemon, red onion, olives, cilantro and celery and mix very gently. Adjust salt to taste.
- You may add harissa to the salad or serve it on the side for each person to add their own.
- Potato salad keeps in a sealed container in the fridge up to 3 days.