Tunisian Salad

• 1 12 lbs waxy potatoes, cooked
• 8 ounces carrots, cooked
• 3 canned artichoke hearts
• 6 ounces cooked peas
• 2 tablespoons capers, drained
• 12 small black olives
• 12 small green olives
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon parsley, chopped
• 14 teaspoon ground coriander

1. Dice the potatoes and carrots.
2. Drain the artichokes and cut into quarters.
3. Put all ingredients into serving dish with the capers and olives.
4. Whip oil and lemon juice together with the parsley, coriander and salt and pepper to taste.
5. Pour the dressing over the salad and toss lightly.
6. Chill 30 minutes.

potatoes, carrots, hearts, peas, capers, black olives, green olives, olive oil, lemon juice, parsley, ground coriander

Taken from www.food.com/recipe/tunisian-salad-466210 (may not work)