Potato and Olive Salad
- 1 pound new potatoes
- 3 tablespoons extra virgin olive oil
- juice of ½ lemon
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- pinch of chili pepper
- salt
- 2 tablespoons chopped flat-leaf parsley
- ½ large mild red or white onion, chopped finely
- 12 black olives
Instructions:
Moroccan olives are among the best in the Mediterranean and find their way into many salads.
- Peel the potatoes and boil them in salted water until tender. Drain them and cut them in half, or quarters if large, but leave them whole if small.
- Prepare the dressing in the serving bowl. Mix the oil with the lemon juice, paprika, cumin, chili pepper, and salt.
- While still warm, turn the potatoes in the dressing, add the parsley, onion, and olives and mix gently.