- 2 lb potatoes peeled and cut into half-inch cubes
- 1 teaspoon fine grain sea salt
- 3 tablespoons olive oil
- 1 tablespoons Ras el Hanout
- 1/2 cup Greek yogurt
- 2 tablespoons + 2 teaspoons sherry vinegar or red wine vinegar
- 1/2 cup loosely packed, very finely chopped mint
- 1/2 cup very finely chopped flat-leaf parsley
- Zest of one lemon
- Zest of one orange
- 1/2 cup dry cured black olives roughly chopped (optional), check for pits!
- Put potato cubes in a large saucepan, cover with cold water, and add salt.
- Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
- Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
- In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
- Pour ras el hanout-infused olive oil over potatoes, and mix to combine.
- Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
- Take a taste and adjust seasoning if needed.
- Chill in the refrigerator until cold. Serve!
A couple of notes. When making potato salad use a waxy variety, such as red bliss, fingerling or Yukon Golds. They will keep their shape while cooking. Also, cut the potatoes into uniform pieces, so they cook evenly. Finally, prepare the potato salad ahead of time and let it chill in the fridge before serving, so that the sauce can be absorbed by the potatoes.
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