Potato salad with cumin and cilantro

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Ingredients

Serves 4

• 2¼ lb (1 kg) firm-fleshed potatoes
• 1 tsp ground cumin
• 1 lemon
• 4 garlic cloves
• 1 bunch fresh cilantro
• ½ cup (10 cl) extra virgin olive oil
• salt, pepper
  

Preparation

• Peel and roughly chop the garlic cloves
• Squeeze the lemon to extract all the juice
• Remove the stalk from the cilantro and chop finely
• Peel the potatoes and cut them into large pieces of the same size
• Bring a large saucepan of water to boil on high heat
• Add the pieces of potato and the garlic
• Let it cook for 15-20 minutes until the potatoes are cooked but still firm.
• Drain the potatoes and put them straight into a large pan on medium heat
• Pour in the olive oil, lemon juice, cumin and chopped cilantro and stir well
• Add salt and pepper to taste.
• Leave on the heat for 2 minutes.

Serve warm or cold.

Suggestion

I strongly recommend that you leave these potatoes in their dressing in the refrigerator overnight and serve them the next day at a picnic or cold buffet to accompany some barbecued merguez sausages. I promise you it will be delicious.

I also have a recipe for small, new potatoes, oven-cooked in their jackets with cumin, which I am planning to publish here in the near future.

You can also add a small dab of anchovy paste to liven it up a bit.