Name: Moroccan Potato Salad
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 2 tablespoons finely grated onion; 900 g/2 lb potatoes, scrubbed; ¼ teaspoon sweet red pepper; 2 tablespoons finely chopped flat-leafed (Italian) parsley; 2 tablespoons vinegar; salt; groundnut (peanut) oil; 6 tablespoons olive oil; freshly ground black pepper; ⅛ teaspoon hot red pepper

Cook potatoes in their skins in boiling salted water until just tender. Drain and peel while still hot. Brush with groundnut (peanut) oil and allow to cool. When cold, cut into finger shapes, or dice.

To make the dressing, combine all the ingredients in a small bowl with salt and freshly ground black pepper to taste.

Toss the potatoes in the dressing.

Moroccan Potato Salad

Ingredients

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