Tunisian Potato Olive Salad
Bright, zesty, and packed with bold flavors, this Tunisian Potato Olive Salad is a vibrant twist on a classic potato salad that will transport your taste buds straight to North Africa. Featuring tender Yukon Gold potatoes tossed in a fragrant dressing of extra virgin olive oil, tangy lemon juice, spicy harissa, and earthy spices like cumin and paprika, this dish is a true flavor explosion. The addition of briny green olives, fresh parsley, and cooling mint creates a perfect balance of savory and fresh notes. Easy to prepare in under 40 minutes, this versatile salad is perfect for any occasion — serve it warm, at room temperature, or chilled as a tantalizing side dish or light main course. Whether you're looking for a Mediterranean-inspired recipe, a vegan potato dish, or a unique addition to your salad repertoire, this one is sure to impress!
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Recipe Information
Ingredients
- 4 medium (about 600g) Yukon Gold potatoes
- 100 g Green olives, pitted and sliced
- 30 g Fresh parsley, chopped
- 15 g Fresh mint, chopped
- 3 tbsp Lemon juice
- 4 tbsp Extra virgin olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Harissa paste
- 1 tsp (adjust to taste) Salt
- 0.5 tsp Black pepper
- 2 large Garlic cloves, minced
- 1 liter (for boiling the potatoes) Water
Instructions
Peel the Yukon Gold potatoes and cut them into 1-inch cubes for even cooking.
Bring 1 liter of water to a boil in a medium pot. Add the cubed potatoes and 1/2 tsp of salt to the water.
Cook the potatoes for 20-25 minutes, or until they are fork-tender but not falling apart. Drain and allow them to cool slightly.
In a large mixing bowl, combine the lemon juice, olive oil, ground cumin, paprika, harissa paste, minced garlic, remaining salt, and black pepper. Whisk the dressing until well blended.
Add the cooked and slightly cooled potatoes to the bowl. Gently toss to ensure the potatoes are well coated with the dressing.
Fold in the sliced green olives, chopped parsley, and chopped mint, mixing gently to combine without breaking the potatoes.
Taste and adjust the seasoning with additional salt or lemon juice as needed.
Serve the salad warm or at room temperature. It can also be refrigerated and served as a chilled salad.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 442.4 g | 161% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 19.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 10636 mg | 226% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
