When we think of potato salad, usually the first thing we think of is mayonnaise. It’s just not potato salad if it isn’t coated in white goop. But this Moroccan version provides a welcome alternative, one that replaces egg product with parsley, olive oil, and garlic.
After cooking your potatoes for about 20 minutes, drain them and let them cool as you mix up parsley, red onion, garlic, and olive oil in a bowl. When they’re cool enough to touch, peel the potatoes and chop them, then throw them into the dressing for a potato salad that is sure to be a crowd pleaser.