1. Wash the potatoes thoroughly, peel them, and cut into pieces. Then bring to a boil in a pot with salted water and cook over medium heat for about 25 minutes.
2. Cut the onions in half, peel them, and dice finely. Wash the parsley and mint, shake off excess water, pluck the leaves from the stems, and chop coarsely. Wash the lemon, cut in half, and squeeze out the juice.
3. Heat the oil in a pan over medium heat and sweat the onions for approx. 2 minutes. Add the tomato paste and season with chili, cinnamon, cumin, paprika, and sugar. Add the lemon juice and adjust to taste.
4. Drain the potatoes and mix them in the pot with the tomato paste dressing. Add the herbs and let them infuse briefly. Adjust the potato salad with Arabic spices and spicy dressing to taste and serve. Enjoy! Tip: This goes well with [recipeLink=146819].
Nutrition per serving
kcal: 210
Protein: 3 g · Fett/Fat: 8 g · Carbs: 32 g
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