Moroccan potato salad
There’s nothing quite like grilling snags or a juicy T-bone on a balmy summer’s evening – and as the weather gets warmer we’re thrilled that BBQs are now in season once more.
While most of the attention generally goes into the meat that’s on the grill, the sides on the menu are just as important. This Moroccan potato salad is a side dish that’s quick, simple and, most importantly, very delicious.
Serves: 4 to 6
Ingredients:
- 1kg potatoes (firmer varieties work the best)
- 3⁄4 cup flat-leaf parsley, diced
- 1 small red onion, peeled and diced
- 1 clove garlic, peeled and diced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper for seasoning
Method:
- To begin, prepare your potatoes by placing in a pot of cold, salted water.
- Cook the potatoes over a medium-high heat for about 20 minutes or so, until they’re reasonably tender. Drain the potatoes and let them cool.
- In a separate bowl, combine the parsley, red onion, garlic and olive oil.
- Season to your taste with the salt and freshly ground black pepper.
- Peel the potatoes, then chop them up coarsely.
- In a medium-sized bowl combine the potatoes with the dressing and mix.
- Serve at room temperature.
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