Recipe for Potato Salad with Tuna and Anchovy Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
750 gm waxy potatoes, (Desiree, Southern Gold, Pink Fir, Kipfler, etc.)
1 tbl finely chopped coriander
----------------- SPICY DRESSING ----------------
2 tsp ground cumin
1 tsp harissa
1 x lemon, juice of
4 tbl olive oil
Instructions:
Instructions: 1. Cook potatoes either by steaming or boiling until just tender. Drain and cool, reserving 1/2 cup cooking water.

2. Place cumin in a small frypan or saucepan and place over medium heat. Stir continuously until the aromas of the spice are given off and it has thoroughly heated - be careful as the spice will easily burn. Place cumin in a small bowl with harissa, lemon juice and olive oil and whisk until smooth. If sauce is too thick, add some cooking water to thin it down to required consistency and season to taste with salt.

3. Cut potatoes into chunks and place in bowl and toss gently with enough sauce to coat, then place in serving bowl. Garnish with coriander before serving.

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