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Deborah

Deborah Dana

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Recipe

Potato Salad with Cumin

1h
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A delicious potato salad seasoned with cumin, Arabian pepper, lemon and olive oil.
Learn more about Deborah Dana

Ingredients

6 portions
  • 6 potatoes
  • 1/4 cups olive oil
  • 1/4 cups lemon juice
  • 1 teaspoon arabic spice blend
  • 1 teaspoon cumin
  • 2 tablespoons White pepper
  • 1 teaspoon salt
  • parsley, to decorate

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.

PRESENTATION

Garnish with a little parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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