Creamy-Fleshed potatoes, enlivened with cumin and coriander then dressed in olive oil and vinegar, make an unbeatable potato salad. Tunisian Jews often serve spicy, strong, very appealing flavours such as this.
Chop the new potatoes into chunks. Put them in a pan, pour in water to cover and add the salt and sugar. Bring to the boil, then reduce the heat and boil gently for about 10 minutes, or until the potatoes are just tender. Drain well and leave in a colander to cool.