From: Todd Gwynn
Subject: Moroccan Spicy Potato Salad
Moroccan Spicy Potato Salad
Serve as a side dish or part of a salad buffet.
2 lbs small red or new potatoes
1/4 cup extra virgin olive oil
Salt and freshly ground pepper to taste
Morrocan Spice Mix:
1 cup chopped fresh cilantro
2 Tbsp ground cumin
1 1/2 Tbsp paprika
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground pepper
Preheat oven to 350°F. Rub potatoes with 2 tablespoons of oil and place in a baking dish.
Sprinkle with salt and pepper and bake until tender, but not mushy. Let stand until
cool enough to handle. Cut potatoes into quarters. In a small bowl, combine spice mix
ingredients. Toss potatoes with spice mix and remaining oil. Refrigerate until serving.
Per serving: 188 cal, 3 g prot, 236 mg sod, 22 g carb, 10 g fat, 0 mg chol, 16 mg calcium
Hint: This is best made ahead.