Salade de pommes de terre acidulée

Ingrédients

• 35.273 oz baby potatoes
• 1 cucumber
• 1/2 small red onion
• 1/3 cup dried apricot
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 2 preserved lemon slice
• 3 Tbsp unsalted roasted pistachios
• 1/4 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp harissa sauce
• 1/2 Tbsp pomegranate molasses
• 1/2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground sumac
• 1/4 tsp salt

Préparation

1. 1

   Add the potatoes to a large pot of simmering salted water.

2. 2

   Bring the water to a boil, then reduce to a rapid simmer, cooking for 10 to 12 minutes until easily pierced with a fork. Then drain.

3. 3

   Meanwhile, mix the dressing ingredients in a large bowl.

4. 4

   Prepare the remaining salad ingredients (except for the pistachios) and add them to the large bowl as well.

5. 5

   When the potatoes are done cooking, let them cool off a little before adding them to the large bowl. Mix.

6. 6

   Sprinkle over the pistachios, and garnish with more fresh herbs on top if desired. Enjoy!