Tunisian · Appetizers
Potato Salad
Potatoes and red beet with salty anchovies, onions, and parsley, served with oil and vinegar sauce.
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02
Method
- 01 Clean the potatoes and boil in water for 20 to 30 minutes depending on their size, then peel and cut into equal rings.
- 02 Clean the red beet and cook in the same way or in hot ashes until it is cooked, then cut into cubes. Clean the parsley and onion and chop finely.
- 03 Remove the bones from the anchovies and soak in cold water for two hours to reduce their saltiness, then crumble. Arrange the salad and dress with oil and vinegar sauce, garnish with anchovies and serve.
Notes
Source: «Omek Sanafa» book by Mohamed Kouki, p. 49. Steps were rephrased for clarification.