Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes, scrubbed |
| \N \N | Salt |
| 6 tablespoons | Olive oil |
| 2 tablespoons | Vinegar |
| 2 tablespoons | Onion, finely grated |
| 2 tablespoons | Italian parsley, chopped |
| \N \N | Peanut oil |
| ¼ teaspoon | Sweet red pepper |
| ⅛ teaspoon | Hot red pepper |
| \N \N | Black pepper |
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