Potato and Olive Salad

By Slada Batata Bil Zaytoun,

Moroccan olives �are among the best in the Mediterranean,� according to Claudia Roden, but any good-quality black olive may be used here. This Moroccan salad is best made in advance so that the ingredients absorb all the flavors. The potatoes are peeled for this reason. Serves 4.

• 1 pound new potatoes
• 3 tablespoons extra-virgin olive oil
• Juice of ½ lemon
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• Pinch of chili pepper
• Salt
• 2 tablespoons chopped flat-leaf parsley
• ½ large mild red or white onion, chopped finely
• 12 black olives
  

Peel the potatoes and boil them in salted water until tender. Drain them and cut them into halves, or quarters if large, but leave them whole if small.

Prepare the dressing in the serving bowl. Mix the oil with the lemon juice, cumin, paprika, chili pepper and salt.

While still warm, turn the potatoes in the dressing, add the parsley, onion and olives and mix gently.

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