Moroccan potato salad

Ingredients for 4 servings:

• 800 g potatoes
• 2 small onions
• 6 tbsp olive oil
• 1 ½ tbsp tomato paste
• ½ tsp turmeric
• 1 ½ tsp Pul Biber
• ½ tsp brown sugar
• some salt
• some mint leaves
• some parsley
• some chives
• some lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

a bit spicy

Boil the potatoes for 20-25 minutes, depending on their size, until just tender, then rinse and peel. Meanwhile, peel the onions and dice them finely. Sauté in 4 tablespoons of olive oil for 3 minutes until translucent. Add the tomato paste, pul biber, and turmeric and fry briefly while stirring. Deglaze with a little water (about 2 cl). Add a few drops of lemon juice, season with salt and sugar, and transfer to a bowl. Finely chop the herbs and add to the dressing. Slice the potatoes and mix with the dressing. Season again with lemon juice, salt, and sugar. Let stand for at least 1 hour. Then toss in the remaining 2 tablespoons of oil to give it a nice shine. The salad tastes great on its own, but is also great as a side dish, for example with grilled meat or fish.