A delicious potato salad seasoned with cumin, Arabian pepper, lemon and olive oil.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Boil the potatoes in a large pot with plenty of salt water over medium heat for 20 minutes or until tender.
Remove the potatoes from the water, peel and cut into thick cubes. Place in a bowl.
Add the olive oil and the lemon juice and season with the epsecias and the parsley.
Serve at room temperature.
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