Baked Potato Salad

Nigella Lawson Forever Summer

 

2

baked potatoes

4 T

extra-virgin olive oil

Juice

of a half lemon

1/2 t

sumac (optional)

1/2 t

cumin (optional)

1

scallion (optional)

 

coarse sea salt to taste

 

black pepper to taste

chopped fresh parsley (optional)

 

1.    Cut the baked potatoes in half and roughly scoop out the flesh onto a plate with a spoon. Dont worry about bringing some of the scorched skin along with you; it aids appearance and taste and besides, this is a rough and ramshackle kind of dish.

 

2.    Spoon over the olive oil and squeeze over the lemon, then sprinkle over the sumac, cumin and sliced scallion, if using.  Salt and pepper generously , and add the sliced parsley if you want.

 

Notes:

 

      Great last minute side dish. We usually make it with just the potatoes, oil, lemon and salt.

      We generally use less oil than the recipe calls for.

       Serves 2 or  3. I figure 1 potato per person roughly.