Saveur

Photo: Christopher Hirsheimer

This salad is definitive of Moroccan cuisine.

SERVES 4 – 6

1 lb. scrubbed new potatoes
3/4 cup minced flat-leaf parsley
1 minced peeled small red onion
1 minced peeled clove garlic
1 tbsp. olive oil
Salt
Freshly ground black pepper

1. Place new potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 minutes. Drain potatoes and cool.

2. Combine parsley, red onion, 1 minced peeled clove garlic, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Peel potatoes, then coarsely chop; add to dressing and mix. Serve at room temperature.

This article was first published in Saveur in Issue #25