This is based on one of the many “salads” that show up in Moroccan cooking. Although you seldom see green salad as we know them, Moroccan cuisine has many “salads” that start a meal, and then are left out to accompany whatever else is served. They can be served cold or at room temperature. You can use whatever type of olive you wish, but I prefer an oil cured black olive here. You can use them whole if you wish, but I prefer to pit them and cut them into smaller pieces.
INGREDIENTS:
1 pound potatoes, such as Bintje ½ cup oil cured black olives, pit removed, olives halved or quartered ½ bunch scallions, sliced fine on the bias 1 lemon, juiced (approximately 3 tablespoons) 6 tablespoons olive oil 1 teaspoon freshly ground cumin 1 teaspoon paprika, or Pimenton de la Vera (Spanish smoked paprika) Salt and pepper to taste ¼-½ teaspoon Aleppo pepper (Optional) 2-4 tablespoons flat leaf parsley, chopped
METHOD:
Peel the potatoes if you wish. (There are some theories that say the dressing is better absorbed by peeled potatoes.)
Put the potatoes in a pot and cover by at least 2 inches with cold water.
Salt the water well and bring to a boil.
Reduce heat to a vigorous simmer and cook until tender. They should be easily pierced with the tip of a knife.
While the potatoes cook, make the dressing. In a non-reactive bowl, add the cumin, paprika, salt, and pepper to the lemon juice and whisk together. Slowly, whisk in the oil in a thin stream to make the dressing.
When the potatoes are done, drain them well. If they are larger than 1½ inches, cut them down to chunks around this size, and put them into a non-reactive bowl. While still warm, drizzle with the dressing, tossing to coat evenly. Use enough dressing so the potatoes shine a bit, but not so much that they seem to be soaking in an excess.
If you are using it, sprinkle with the Aleppo pepper and toss to distribute it evenly. Add the parsley and the olives, and gently toss to evenly distribute.
Serve warm or chilled.
Serves: 4
Source: Chef Andrew E Cohen
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