Moroccan Potato salad with olives!

Since the beginning of Lent menu is becoming less diverse. And if you do not know what to cook, then cook Catering Dnepr company will be glad to help!

500 g small new potatoes
16 large olives with pits
1 small sweet red onion
big bunch of parsley

For the filling:

juice and zest of half a lemon
4 tbsp. l. olive oil
for 1.2 h. l. ground paprika and cumin
a pinch of hot red pepper

Cooking method:
Carefully wash the potatoes, brush. Pour the boiling water, bring to a boil, add salt and cook until tender, about 20 minutes. Water drain, pat it dry the potatoes. Small potatoes, leave as is; those that are larger, cut into halves or quarters.

Prepare the dressing by mixing the lemon zest and juice with salt, olive oil and all the spices. Pour the resulting mixture of warm potatoes and toss.

Onions cut into very thin rings or half rings. parsley leaves, remove from the stems, stalks throw. Olives crush flat side of the knife, remove the bone. Add the olives, parsley and onion to the potatoes, stir and serve slightly warm or cold.

Bon Appetit! Love Your Catering Dnepr!