Moroccan Potato Salad
During the summer time, who doesn’t like picnics? It’s a great way to enjoy the outdoors plus it’s a nice change of scenery. It needs a little organization as we need to make a few dishes the day before and the next morning, we pack the cooler, grab the blanket and chairs, a Frisbee, football and other toys, a book and off we go to a nice park or by the water.
I’ve posted many recipes from savory to sweet that are ideal for picnics as well as potlucks like Texas Caviar, Classic Pasta Salad, Pimento Cheese Sandwich, Greek Salad, Shrimp Sandwich, Dulce de Leche Cupcakes, Chickpea Corn Salad, Sausages, Mediterranean Olive Bread or French Baguettes, Coleslaw, Chocolate Chip Cookies, etc.
When it comes to potato salad, I have some wonderful ones; Creamy Bacon Potato Salad and this featured recipe… my Moroccan Potato Salad! The first one is the most common but the African inspired dish is very popular as well. It’s a beautiful combination of ingredients; sweet potatoes, Yukon Gold, etc. along with a lovely chermoula mayonnaise… yum!
This Moroccan Potato Salad is absolutely fabulous! When I bring this side dish that I created to a potluck or a picnic, it disappears just as fast as the traditional recipe. Everyone wants the recipe because it’s that good! What makes it so amazing is obviously the chermoula mayonnaise. There’s an incredible mix of spices that brings this potato salad to a whole new level of flavor!
As I mentioned above, I like to make a few dishes the day before going on a picnic… less things to do and worry about the morning of. This is exactly what I do with this recipe; I cook my potatoes the night before, cut into bite-sized pieces and season them, let them cool off to room temperature and transfer them to the fridge. The next morning, I just have to make the chermoula mayo, mix things together and they’re done!
At your next picnic, backyard party or potluck, you have to make this Moroccan Potato Salad! It’s an easy recipe, extremely tasty and definitely a delicious change plus it pairs so well with many dishes! After their first bite, watch your friends come to you asking for the recipe… it’s that delicious!
Bon Appétit
Check out these other delicious salad recipes…
– Asian Chicken Salad
– Mixed Tomato Salad
– Strawberry Salad
– Asparagus Summer Salad
– Cran-Apricot California Salad
– Jicama Mango Pepper Salad
– Cucumber Salad
and for even more barbecue recipes, click on this link… Recipe Category • BBQ & Grilling
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Moroccan Potato Salad
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Ingredients
POTATO SALAD
- 2 lbs. sweet potatoes, peeled and quartered
- 2 lbs. Yukon Gold potatoes, scrubbed
- 1 tsp. coarse sea salt, or to taste
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup red peppers, finely chopped
- 1/2 cup green onions, chopped
- 1/2 cup dried raisins
CHERMOULA MAYONNAISE
- 1/2 cup fresh parsley, chopped tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tsp. lemon zest
- 1 large clove garlic, pressed
- 1 tsp. harissa powder
- 1 tsp. smoked paprika
- 1/2 tsp. ras el hanout
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. extra virgin olive oil tips & tricks
- 1 cup mayonnaise see Recipe
Directions
- Place the prepared potatoes in a large pot along with 1 tsp. coarse sea salt. Cover them with cold water and set the heat to high. When it starts boiling, cook them for 10 minutes or until fork tender with a slight resistance.
- Using a slotted spoon, remove the ones that are done, drain them and transfer to a cutting board. While they’re still warm, cut them into bite-sized pieces before transferring them to a large baking sheet lined with foil.
- Spread them out evenly so they cool off faster and season with ground sea salt and freshly ground black pepper; repeat the same steps with the remaining potatoes.
- Let them cool off to room temperature and transfer them to the fridge for at least 2 hours.
- Start making the chermoula about 15 minutes before time is up.
- In the jar of a blender, add fresh parsley, lemon juice, lemon zest, clove of garlic, harissa powder, smoked paprika, ras el hanout, ground cumin, ground coriander, ground sea salt, freshly ground black pepper and olive oil.
- Place the lid and process the ingredients on medium speed until well blended, stopping to clean the sides of the jar.
- In a medium bowl, combine mayo and spice mixture blend; stir well.
- Take the potatoes out of the fridge and transfer them to a large bowl. To this, add red peppers, green onions and dried raisins; stir to blend.
- Add the chermoula mayo and gently stir until the ingredients are well coated. Cover and transfer to the fridge until ready to serve. Yields 8 cups
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