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Moroccan Potato Salad

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Moroccan Potato Salad is an easy and delicious side dish. This mayo-free potato salad goes really well with fish or kebab, and it is perfect for parties since you need to make it at least an hour before serving.

I like bowling the potatoes whole, then peeling and dicing them. This cooking techniques takes longer time, but the potatoes stay firm and don’t get mushy when you toss them in the onion vinaigrette. You can certainly reduce the cooking time to 15 minutes by peeling and dicing the potatoes, then bowling them in hot salted water. If you chose to do it this way, make sure you don’t overcook the potatoes.

I hope you get to try this recipe and enjoy it!

Prep time: 20 minutes
Cook time: 1 hour
Serves: 6

Ingredients:

1

 3 Idaho Potatoes
1/2 Onion Finely Chopped
1 Tbsp of Chopped Parsley + 1 tsp for Garnish
2 Tsp of Dijon Mustard
2 Tbsp of Extra Virgin Olive Oil
Zest and Juice of 1 Lemon
Salt and Pepper to taste

Directions:

2

 Using a large pot, bring water to a boil, and then add salt and the potatoes with skin on. Cook for 45 minutes to 1 hour.
As I mentioned above, instead of this method of cooking the potatoes, you can bake them or simply peel and dice them first before boiling them. I prefer this method because I end up with nice cuts of potatoes. This will take a long time for the potatoes to cook but it is worth it.

3

 While the potatoes are cooking, make the onion vinaigrette. In a large bowl, mix the onions, mustard, parsley, lemon zest and juice.

4

 While mixing, add the olive oil slowly.

5

 You should end up a creamy onion sauce as shown on the picture. Season with salt and pepper and set aside until the potatoes are ready.

6

 When the potatoes are fork tender, remove them from the water one at the time. You want to peel the potatoes while they’re still hot, that is why you need to keep them in the hot water and peel them one at the time. If they cool off, it will be hard to peel them.

7

 Place the potato on a cutting board, and peel it using a fork and knife. Don’t use your hand to peel the potatoes; you’ll end up burning your fingers.

8

 After peeling all 3 potatoes, dice them into 1 inch cubes.

9

 Add the potatoes to the onion vinaigrette while they’re still warm .

10

 Gently toss the potatoes with the onion vinaigrette.

11

 Season one more time with salt and pepper to taste and chill in the fridge for 1 hour before serving.

12

 Garnish with parsley and serve as a side dish.

Moroccan Potato Salad
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 6
Ingredients
  • 3 Idaho Potatoes
  • ½ Onion Finely Chopped
  • 1 Tbsp of Chopped Parsley + 1 tsp for Garnish
  • 2 Tsp of Dijon Mustard
  • 2 Tbsp of Extra Virgin Olive Oil
  • Zest and Juice of 1 Lemon
  • Salt and Pepper to taste
Directions
  1. Using a large pot, bring water to a boil, and then add salt and the potatoes with skin on. Cook for 45 minutes to 1 hour.
  2. While the potatoes are cooking, make the onion vinaigrette. In a large bowl, mix the onions, mustard, parsley, lemon zest and juice. While mixing, add the olive oil slowly.
  3. You should end up a creamy onion sauce. Season with salt and pepper and set aside until the potatoes are ready.
  4. When the potatoes are fork tender, remove them from the water one at the time. You want to peel the potatoes while they're still hot.
  5. Place the potato on a cutting board, and peel it using a fork and knife, then dice them into 1 inch cubes.
  6. Add the potatoes to the onion sauce while they're still warm, and gently toss them with the onion vinaigrette.
  7. Season one more time with salt and pepper to taste and chill in the fridge for 1 hour before serving.
  8. Garnish with parsley and serve as a side dish.

2 Comment

  1. It is quite a bit like German potato salad. German potato salad has all your ingredients plus bacon and vinegar and no Dijon mustard but we add a little dry mustard.

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