Cindys Recipes

Moroccan Potato Salad

CourseSide Dish
CuisineMoroccan

Servings

8servings

Servings

8servings

Ingredients

2lb potatoespeeled and cut into half-inch cubes
1teaspoon fine grain sea salt
3tablespoons olive oil
1tablespoons Ras el Hanout
1/2cup Greek yogurt
2tablespoons + 2 teaspoons sherry vinegaror red wine vinegar
1/2cup loosely packed, very finely chopped mint
1/2cup very finely chopped flat-leaf parsley
Zest of one lemon
Zest of one orange
1/2cup dry cured black olivesroughly chopped (optional), check for pits!

Instructions

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!

Recipe Notes

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.