Tunisian Potato Salad With Cumin

• lbs potatoes (I tested Yukons)↗1 1⁄2 lbs
• teaspoon harissa (to taste)↗1⁄4 teaspoon
• teaspoon ground cumin (if you have time, gently dry roast the cumin powder in a cast iron skillet)↗1 teaspoon
• large lemon, juice of↗1
• tablespoons extra virgin olive oil (Shulman uses much less but I love my olive oil!)↗2 tablespoons
• cup plain yogurt, to desired consistency↗1⁄4 cup
• tablespoons fresh cilantro (FRESH!) or 2 tablespoons fresh flat leaf parsley, minced (FRESH!)↗2 tablespoons

Step-by-step instructions

1. 1

   Steam or boil the potatoes until tender-about 15-20 minutes. I *very* slightly undercook the potatoes for best results. *After the potatoes have cooked, refresh under cold water, drain and cut into cubes. *Note: when I made this potato salad recipe I drained the potatoes, placed them in a bowl to cool until just warm and proceeded with the recipe. After the potato salad had cooled in the refrigerator then the fresh cilantro was stirred in just before serving. I wanted to avoid "cooking" the fresh herbs.

2. 2

   Combine the remaining ingredients except for the herb(s) in a large bowl and mix well. Add the potatoes to the bowl and toss with the dressing. Can serve warm; or chill and serve (depends on time of year).

3. 3

   Stir in the herbs just before serving.