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Tuesday, June 11, 2013

Moroccan potato salad (vegan)

A traditional Moroccan salad with lots of raw red onion, garlic, parsley and cold-pressed olive oil. Full of flavorful fresh notes, great to enjoy as a side or on its own. To us, it was delicious on its own and disappeared without any other trace than the pretty-smelling bowl that made us want more :)
Recipe source: Saveur

P.S: Happy birthday, mom! I remember this is something you liked.

Last year: Simple tomato gratin (Gratin Provencal).
Two years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (serves 4 as side, 2-3 as main):
  • 1 kg new potatoes
  • 30 g flat-leaf parsley (two handfuls)
  • 2 small red onions (or one larger)
  • 2 garlic cloves
  • 2 tablespoons virgin olive oil
  • salt and freshly ground pepper
  • 1 tablespoon lemon juice (optional)

Boil the potatoes, whole. Chop up the red onion, garlic and parsley, finely, and put them in a large salad bowl. Add the olive oil, salt and pepper (and lemon juice, if using):

Mix well. When the potatoes are boiled, peel them and discard the peels. Chop them up into bite-sized cubes and add them to the bowl:

Mix well. Taste and check the seasoning, then add more salt or pepper accordingly. It's done, dig in! :)

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