Potato and Olive Salad
Moroccan olives are among the best in the Mediterranean and find their way into many salads. Look for good ones for this salad, which is best made in advance so that the dressing and flavors are absorbed. The potatoes will attract the dressing and flavors better if they are peeled.
Recipe information
Yield
serves 4
Ingredients
1 pound new potatoes
3 tablespoons extra virgin olive oil
Juice of 1/2 lemon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Pinch of chili pepper
Salt
2 tablespoons chopped flat-leaf parsley
1/2 large mild red or white onion, chopped finely
12 black olives
Preparation
Step 1
Peel the potatoes and boil them in salted water until tender. Drain them and cut them in half, or quarters if large, but leave them whole if small.
Step 2
Prepare the dressing in the serving bowl. Mix the oil with the lemon juice, paprika, cumin, chili pepper, and salt.
Step 3
While still warm, turn the potatoes in the dressing, add the parsley, onion, and olives and mix gently.
