Moroccan Potato Salad Recipe

Name: Moltaqa Moroccan Restaurants Moroccan Potato Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.2 kg Yukon Gold or red potatoes, medium; 4 tbs Extra-virgin olive oil; 3 tbs Lemon juice (fresh); 1 tbs White wine vinegar; 1 tsp Honey or pomegranate molasses; 1 tsp Smoked paprika; 1 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Ground cinnamon; 0.5 tsp Aleppo pepper or red pepper flakes; 1.5 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 2 cloves Garlic cloves, finely minced; 0.5 pc Small red onion, finely diced; 0.5 cup Fresh cilantro (coriander) leaves, chopped; 0.5 cup Fresh flat-leaf parsley, chopped; 0.25 cup Fresh mint leaves, chopped; 0.5 cup Green olives, pitted and halved; 0.5 cup Roasted red peppers, julienned (jarred or home-roasted); 0.25 cup Toasted slivered almonds or chopped preserved lemon (optional)

Inspired by Moltaqa Moroccan Restaurant

Time50m

Serves6

Make Moroccan Potato Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Dressing

2 2/3 lb (1.2 kg) Yukon Gold or red potatoes, medium

4 tbs Extra-virgin olive oil

3 tbs Lemon juice (fresh)

1 tbs White wine vinegar

1 tsp Honey or pomegranate molasses

1 tsp Smoked paprika

1 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp Ground cinnamon

1/2 tsp Aleppo pepper or red pepper flakes

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Aromatics & Mix-ins

2 cloves Garlic cloves, finely minced

1/2 pc Small red onion, finely diced

1/2 cup Fresh cilantro (coriander) leaves, chopped

1/2 cup Fresh flat-leaf parsley, chopped

1/4 cup Fresh mint leaves, chopped

1/2 cup Green olives, pitted and halved

1/2 cup Roasted red peppers, julienned (jarred or home-roasted)

1/4 cup Toasted slivered almonds or chopped preserved lemon (optional)

Method

Potatoes & Dressing

Prepare potatoes

Scrub the potatoes and cut into 1 to 1-1/2 inch chunks (leave skins on for texture). Place in a large pot and cover with cold salted water (about 1 inch above potatoes). Bring to a rolling simmer over high heat, then reduce to a medium simmer and cook until fork-tender, 12–15 minutes depending on size. Do not overcook; pieces should hold their shape.

Drain and dry

Drain potatoes in a colander and let steam-dry for 5 minutes. Transfer warm potatoes to a large bowl so they absorb dressing better.

Make dressing

In a separate bowl whisk together 4 tbs olive oil, lemon juice, white wine vinegar, honey (or pomegranate molasses), smoked paprika, ground cumin, ground coriander, ground cinnamon, Aleppo pepper (or red pepper flakes), 1.5 tsp kosher salt, 1/2 tsp black pepper, and the minced garlic until emulsified. Taste and adjust acidity or salt: add up to 1 tbs more lemon juice or 1/2 tsp more salt if needed.

Toss warm potatoes with dressing

Pour about two-thirds of the dressing over the warm potatoes and gently fold so the pieces are coated but not falling apart. Let sit 10 minutes so potatoes soak up flavors; reserve remaining dressing to adjust seasoning before serving.

Aromatics & Mix-ins

While potatoes cook (or after they have been drained), finely dice the red onion and rinse briefly under cold water if you want milder onion flavor; drain well. Chop cilantro, parsley and mint; halve the pitted olives; julienne the roasted red peppers; chop almonds or preserved lemon if using.

Combine salad

Add the red onion, chopped herbs (cilantro, parsley, mint), green olives, roasted red peppers, and toasted almonds or preserved lemon to the bowl with the warm, dressed potatoes. Gently fold to combine, trying to keep potato pieces intact.

Finish and rest

Drizzle remaining dressing over the combined salad if it seems dry and toss once more. Taste and adjust salt, pepper or lemon to taste. Let the salad rest at room temperature for 20–30 minutes for flavors to meld, or chill for up to 2 hours. If chilling, bring back to near room temp before serving for best flavor.

Serve

Transfer to a serving bowl and garnish with a few whole herb leaves and an extra drizzle of olive oil. This salad can be served warm, at room temperature, or chilled as part of a mezze spread.