This zesty Moroccan potato salad recipe pairs well with other Moroccan salads or offers a unique take on a classic potato salad for a bbq or potluck.
Moroccan Recipe | Vegan | Dairy-Free Potato Salad
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Tools For This Recipe
- Garlic press: We have the Zulay garlic press and love it. No need to even peel the garlic.
What Is Moroccan Potato Salad
Lots of things surprised me about Morocco, especially its food. I knew mint, especially in tea, was a big thing. But I wasn’t prepared for just how much mint is used. I’ve always equated oranges with Florida, California, and Spain but not Morocco. But they too are used a lot. And potatoes. I had no idea how much they are used in Moroccan cooking, particularly in salads.
Moroccan potato salad is just one of many potential salads to expect at a traditional Moroccan lunch or dinner. Most meals begin with a sampling of small side salads, usually 2-3. The types of salads range from stewed vegetable salads to raw salads like orange and carrot. Finding a potato salad is completely within the realm of possibilities.
One thing to keep in mind, Moroccan potato salad is nothing like potato salad in the US. In a land of olive trees, it’s made with olive oil and vinegar rather than not mayonnaise. Also, no Moroccan dish is complete without using a few dashes of cumin and cilantro (coriander) to garnish.
Check out some of our other Moroccan salad recipes:
Ingredients For Moroccan Potato Salad
In addition to potatoes, this potato salad is made with diced red onion and minced or pressed garlic. I use a garlic press so that there are no big pieces of fresh garlic in the salad. Everything is mixed together with fresh cilantro (coriander).
- Olive oil
- white wine vinegar
Preparing The Potatoes
Boil water in a large saucepan over high heat. Peel the potatoes. Add the potatoes and the salt to the pot and cook for 20-25 minutes. The potatoes should be cooked but not mushy. You should be able to pierce them with a fork.
Drain the water and place in the fridge for at least 30 minutes to cool. When they have cooled, cut them into bite-sized pieces. You don’t want to cut them too small or they will break apart too much in the salad.
Preparing The Moroccan Potato Salad
Add the olive oil, vinegar, cumin, and paprika to a small mixing bowl. Blend with a fork or a wire whisk until the spices have been blended into the liquid.
Add the garlic and red onion and coat in the dressing.
Add the potatoes and cilantro to the bowl and use a rubber spatula to coat the potatoes in the dressing.
Chill before serving if possible.
- 1 pound of cooked new potatoes, peeled before cooking, diced after cooling
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- ½ tsp ground cumin
- ½ tsp ground paprika
- 1 clove of garlic, minced or pressed
- ½ small red onion, diced
- 2 tablespoons fresh cilantro or parsley, roughly chopped
- Boil water in a large saucepan over high heat.
- Add the potatoes and the salt to the pot and cook for 20-25 minutes. The potatoes should be cooked but not mushy.
- Drain the water and place them in the fridge for at least 30 minutes to cool.
- When they have cooled, cut them into bite-sized pieces.
- Add the olive oil, vinegar, cumin, and paprika to a small mixing bowl. Blend with a fork or a wire whisk until the spices have been blended into the liquid.
- Add the garlic and red onion and coat in the dressing.
- Add the potatoes and cilantro to the bowl and use a rubber spatula to coat the potatoes in the dressing.
- Chill before serving if possible.
Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 186mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 2g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
FAQs – Moroccan Potato Salad
There are different styles of potato salad each varying in “healthiness”. Mayonnaise-based potato salads are going to be less healthy compared to those made using vinegar or olive oil. Using low-fat mayonnaise is one way to control things.
Like any dish, the amount of sodium is controlled by the person who makes it. Salt is common in potato salad but can be adjusted to minimize sodium levels.