Moroccan Potato Salad is easy to make. Simply peel and cube potatoes, boil them until tender, and then toss in a light vinaigrette.
Firm potatoes, such as red potatoes, work best. Moroccan Potato Salad can be prepared a day in advance. If making the same day as serving, allow two hours or more for the salad to marinate and chill.
This potato salad is often served as part of a Traditional Moroccan Salad Plate.
Serves 4 to 6.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 2 lbs. (about 1 kg) firm potatoes
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons vinegar
- 1 tablespoon chopped parsley
Peel the potatoes and cut them into evenly sized cubes. Traditionally, the cubes should be quite small, about 1/4". Wash the cubed potatoes in a bowl of water to remove the starch, and drain.Place the potatoes in a pot of cold salted water, and bring to a boil. Reduce the heat and simmer the potatoes until tender, about 7 to 9 minutes. Test the potatoes frequently to avoid overcooking.
Drain the potatoes, then immediately cover them with cold water to stop further cooking. Allow the potatoes to sit in the water for a minute, then drain again.
When the potatoes have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.