Moroccan Potato Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Potatoes, scrubbed
Peanut oil,
Salt,
DRESSING
6 tbsp: Olive oil,
1/4 tsp: Sweet red pepper,
2 tbsp: Vinegar,
1/8 tsp: Hot red pepper,
2 tbsp: Onion, finely grated
Black pepper,
2 tbsp: Italian parsley, chopped
Directions:
Cook potatoes in their skins in boiling salted water until just
tender. Drain & peel while still hot. Brush with peanut oil & allow
to cool. When cool, dice.
To make the dressing, combine all ingredients in a small bowl. Season
to taste. Toss with the potatoes & chill.
Robert Carrier, "Taste of Morocco"
Submitted By MARK SATTERLY On 10-19-94
Source from luhu.jp
tender. Drain & peel while still hot. Brush with peanut oil & allow
to cool. When cool, dice.
To make the dressing, combine all ingredients in a small bowl. Season
to taste. Toss with the potatoes & chill.
Robert Carrier, "Taste of Morocco"
Submitted By MARK SATTERLY On 10-19-94
Source from luhu.jp