Moroccan potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes, scrubbed |
| Salt | ||
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Onion, finely grated |
| 2 | tablespoons | Italian parsley, chopped |
| Peanut oil | ||
| ¼ | teaspoon | Sweet red pepper |
| ⅛ | teaspoon | Hot red pepper |
| Black pepper | ||
Directions
DRESSING
Cook potatoes in their skins in boiling salted water until just tender. Drain & peel while still hot. Brush with peanut oil & allow to cool. When cool, dice.
To make the dressing, combine all ingredients in a small bowl. Season to taste. Toss with the potatoes & chill.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-19-94