Moroccan Potato Salad

Name: Moroccan Potato Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. scrubbed new potatoes; 3 ⁄ 4 cup minced flat-leaf parsley; 1 minced peeled small red onion; 1 clove garlic, peeled and minced; 1 tbsp. olive oil; Salt; Freshly ground black pepper

Serves
serves 4-6

MATT TAYLOR-GROSS

By SAVEUR Editors

Published on November 7, 2000

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.

Ingredients

2 lb. scrubbed new potatoes
³⁄₄ cup minced flat-leaf parsley
1 minced peeled small red onion
1 clove garlic, peeled and minced
1 tbsp. olive oil
Salt
Freshly ground black pepper

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Instructions

Step 1

Place new potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 minutes. Drain potatoes and cool.

Step 2

Combine parsley, red onion, garlic, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Peel potatoes, then coarsely chop; add to dressing and mix. Serve at room temperature.

Place new potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 minutes. Drain potatoes and cool.
Combine parsley, red onion, garlic, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Peel potatoes, then coarsely chop; add to dressing and mix. Serve at room temperature.