Moroccan Potato Salad

Moroccan Potato Salad


  • 4

    medium Yukon gold potatoes

  • ¼

    cup Mina extra virgin olive oil

  • 1

    small onion, finely chopped

  • 3

    tablespoons fresh flat-leaf parsley, finely chopped

  • ½

    teaspoon cumin

  • Salt and black pepper, to taste


  • Step 1

    Boil potatoes on medium-low heat for 30 minutes, or until fork-tender. Place pot under running cold water until potatoes are cool enough to be handled. Peel and cut into 1-inch cubes. 

  • Step 2

    Heat a skillet over medium heat. When pan is hot, add olive oil. Add onion and cook 5 minutes until onions take on a golden color. Set aside and let cool.

  • Step 3

    Add potatoes, onions, and all other ingredients into a bowl and gently mix. Serve and enjoy!