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Tunisian Carrot Potato and Egg Salad

Carrot and potato salad with egg, green chilli, radishes, olives and capers

Tunisian Carrot Potato and Egg Salad


4 carrots, peeled, sliced as angle
4 kipfler potatoes, peeled, cut 2cm cubes
100ml olive oil
1 lemon juice
2 tsp ground caraway seeds
1 green chilli, finely chopped
3 large eggs, hard boiled, peeled, cut into quarters
3 tblsp baby capers
5 radishes, cleaned and cut in half
1 handful black olives, dried
salt and pepper to taste


  1. Cook the carrot and potato in boiling water for 1015 minutes or until tender.
  2. Drain and cool, combine the olive oil, lemon juice, caraway seeds, chilli, salt and pepper in a medium bowl.
  3. Add the potato and carrot then toss gently.
  4. Serve on a platter and top with the eggs, capers, radishes, olives and extra chilli.

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