From:  Todd Gwynn
Subject:  Moroccan Spicy Potato Salad
To:  Recipes
Moroccan Spicy Potato Salad

Serve as a side dish or part of a salad buffet.

Servings:  6

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 350F.  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.

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