Tunisian Potato Salad

Tunisian potato salad has long enjoyed well-deserved popularity for its simplicity and spiciness. It works well as a side dish at lunch, as an appetizer, or on the Shabbat table.

Peel the potatoes. Place in a saucepan, cover with water, and add the salt and sugar.

Bring to a boil, then reduce the heat and simmer for 10 minutes or until the potatoes are cooked.

When the potatoes have cooled sufficiently, cut them up and place them in a bowl.

Season with finely chopped garlic, vinegar, cumin, and pepper or paprika. Drizzle with olive oil and sprinkle with finely chopped fresh cilantro and black olives.

Chill before serving.