VEGAN: Moroccan Potato Salad

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* Exported from MasterCook *

 

Moroccan Potato Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 77

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound new potatoes -- unpeeled, scrubbed

3/4 cup finery chopped fresh flat-leaf parsley

1 small finely chopped red onion -- (about 4 ounces)

1 1/2 tablespoons extra-virgin olive oil

1/2 tablespoon distilled white vinegar

1 large garlic clove -- finely chopped

Salt and freshly ground black pepper -- to taste

 

MAKES 4 SERVINGS

 

This is excellent potato salad, different from most in that it relies

heavily on flat-leaf parsley for its distinctive flavor. To ensure its

success, select new potatoes of relatively the same size and don't overcook

them. To create an exotic medley, serve alongside the Moroccan Fresh

Tomato Salad and a bowl of Moroccan Carrot Soup (see separate recipes).

 

Place the potatoes in salted water to cover in a medium stockpot; bring to

a boil over high heat. Reduce the heat to medium-high and cook until fork

tender but not mushy 10 to 18 minutes, depending on size. Drain and set

aside to cool until slightly warm.

 

In a medium bowl, combine the parsley, onion, oil, vinegar, garlic, salt,

and pepper. Peel and coarsely chop the potatoes. While still slightly

warm, add to the parsley mixture, tossing gently yet thoroughly to

combine. Let stand for 15 minutes at room temperature to allow the flavors

to blend. Serve at room temperature. Or cover and refrigerate for at

least 1 hour and serve chilled.

 

Advance Preparation: The salad can be stored, covered, in the refrigerator

for up to twenty-four hours. Serve chilled or return to room temperature

before serving.

 

Per Serving: Calories 128, Protein 2 g, Total Fat 5 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 19 g, Dietary Fiber 2 g, Sodium 12 mg

 

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