Moroccan potato salad

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


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

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