Moroccan Potato Salad

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

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

900 g/2 lb potatoes, scrubbed
salt
groundnut (peanut) oil

Africa
Morocco
Gluten-free
Vegan

Method

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.