Answers to life's vexing cooking questions...
The Elusive Moroccan Potato Salad
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Q. Moroccan potato salad?A. Paula Wolfert doesn’t make any reference to Moroccan potato salad in her seminal work Couscous and Other Good Food from Morocco (Canada, UK), which almost leads us to believe it doesn’t exist or is very rare. Similarly, Kitty Morse doesn’t have a recipe in her Cooking at the Kasbah (Canada, UK). Anissa Helou, however, comes to the rescue in her recently published Café Morocco (Canada, UK) with a recipe for New Potatoes with Parsley and Garlic.
(continued from home page) Helou suggests simmering 2 tablespoons of extra virgin olive oil, 2 minced garlic cloves, 1 pound of small new potatoes, a few sprigs of minced fresh flat-leaf parsley, a pinch of crushed saffron filaments, salt and pepper together in 3/4-cup water, covered, for 20 minutes, until the sauce is reduced to almost nothing. Serve hot, warm, or at room temperature.
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