Batata Slata -- Moroccan Potato Salad

• 5 large potatoes
• 4 tablespoons fresh flat leaf parsley, finely chopped
• 1 fresh tomato, grated
• 1/2 cup sweet onion, chopped
• 1 fresh lemon
• 2 -4 tablespoons vegetable oil
• 1/2 teaspoon cooking salt, to season potatoes

1. You want good waxy boiling potatoes for this. The cooking salt is for seasoning and cooking the potatoes inches The 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.
2. Peel the potatoes and cut into 1-inch chunks.
3. Boil potatoes in salted water until cooked through and not mushy.
4. Drain cooked potatoes and allow to cool though still quite warm.
5. Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.
6. The amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. This salad should be more tangy than oily. At times, 2-4 tablespoons of mayonnaise is added this too is authentic. This depends on the mood of the cook/consumers.
7. To make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. Season accordingly. You will notice the lack of use of black pepper in this dish. I have not to date had a batata or a batata and zrodia slata which contained black pepper.

potatoes, flat leaf parsley, tomato, sweet onion, lemon, cooking salt

Taken from www.food.com/recipe/batata-slata-moroccan-potato-salad-139793 (may not work)