Moroccan olives are among the best in the Mediterranean and find their way into many salads. Look for good ones for this salad, which is best made in advance so that the dressing and flavors are absorbed. The potatoes will attract the dressing and flavors better if they are peeled.

　　

Ingredients

serves 4

　　1 pound new potatoes

　　3 tablespoons extra virgin olive oil

　　Juice of 1/2 lemon

　　1/2 teaspoon paprika

　　1/2 teaspoon ground cumin

　　Pinch of chili pepper

　　Salt

　　2 tablespoons chopped flat-leaf parsley

　　1/2 large mild red or white onion, chopped finely

　　12 black olives

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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

　　Arabesque