Moroccan Potato Salad

Potato salad is a classic.  There are a million ways to make it; it's never the same, but always delicious right?

Here's another great recipe from The Mediterranean Vegan Kitchen.  I served it with Moroccan Fresh Tomato salad.  Both call for parsley and lots of garlic.  Those two flavors go very well together.  Take this to your next picnic and enjoy!

1 pound new potatoes, unpeeled, scrubbed
3/4 cup finely chopped fresh flat-leaf parsley
1 small red onion (about 4 ounces), finely chopped
1 1/2 tablespoons extra-virgin olive oil
1/2 tablespoon distilled white vinegar
1 large clove garlic, finely chopped
Salt and freshly ground black pepper, to taste

Place the potatoes in salted water to cover in a medium stockpot; bring to a boil over high heat.  Reduce the heat to medium-high and cook until fork tender but not mushy, 10-18 minutes, depending on size.  Drain and set aside to cool until slightly warm.

In a medium bowl, combine the parsley, onion, oil, vinegar, garlic, salt, and pepper.  Peel and coarsely chop the potatoes.  While still slightly warm, add to the parsley mixture, tossing gently yet thoroughly to combine.  Let stand for 15 minutes at room temperature to allow the flavors to blend.  Serve at room temperature.  Or cover and refrigerate for at least 1 hour and serve chilled.