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MOROCCAN POTATO SALAD
Serves 4-6
1 lb. scrubbed new potatoes
¾ 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
Place potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 mins. Drain and cool. Combine parsley, red onion, 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.
