Moroccan Potato Salad Recipe

Name: Moroccan Potato Salad Recipe
Total time: 40 min
Yield: 1
Cuisine: Moroccan

Recipe By Slurrp

Potato in a salad is a very weird combination but this dish filled with aromas and flavors is going to change your mind. Rejuvenate your tastebuds with this impeccable salad. Not too healthy but definitely very tasty. The reason potatoes have a bad rap, at least in part, is because they have a high glycemic load and raise your blood sugar significantly when eaten on their own. A blood sugar spike is something you want to avoid. Constantly putting your blood sugar on a roller coaster from high glycemic foods is associated with weight gain, obesity, diabetes, and inflammation.

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40minstotal

20minsPrep

20minsCook

ingredients serve

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Ingredients For Moroccan Potato Salad Recipe

500 gram Potatoes
0.25 preserved lemon – just the skin
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley
2 garlic cloves
3 tablespoon olive oil
1 tablespoon ground paprika
0.5 tablespoon ground cumin
Chili pepper
2 tablespoon Lemon juice
Salt

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Directions : Moroccan Potato Salad Recipe

STEP 1.Start by peeling the potatoes and cut them into evenly bite-size cubes. Place the potatoes in a pot pour some cold water and bring it to a boil, then reduce the heat and cook the potatoes until tender, you should be able to easily slice through with a fork. Don’t overcook them or else it will get mushy.

STEP 2.Drain the potatoes from the water and keep on the side.

STEP 3.Now let’s prepare the rest of the ingredients, quarter a preserved lemon. Remove the skin from a quarter pulp, and chop the skin into very thin pieces.

STEP 4.Now grate the garlic cloves and chop some fresh cilantro and some fresh parsley (keep a little to garnish).

STEP 5.In a flat pan, on low heat, sprinkle the olive oil, add the grated garlic, and the spices paprika, ground cumin, and chili pepper. Mix and cook for 1 minute.

STEP 6.Add some fresh lemon juice, then add the potatoes to this sauce.

STEP 7.Gently mix in the potatoes so that every piece is coated with aromas and spices. Add the chopped cilantro and parsley, mix and cook for 2 more minutes. Now add the preserved lemon pieces and mix them thoroughly.

STEP 8.Taste first and finally add salt –(remember preserved lemons are very salty), you can adjust accordingly. Cook for another minute and serve instantly warm.

STEP 9.Yes, you can always add more fresh cilantro to garnish.

Nutrition
value

766

calories per serving

46 g Fat11 g Protein79 g Carbs18 g FiberOther

Current Totals

46 g Fat
11 g Protein
79 g Carbs
18 g Fiber

MacroNutrients

Carbs
79 g
Protein
11 g
Fiber
18 g

Fats

Fat
46 g

Vitamins & Minerals

Calcium
237 mg
Iron
9 mg
Vitamin A
1236 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
119 mcg
Vitamin B12
0 mcg
Vitamin C
174 mg
Vitamin E
10 mg
Copper
1 mcg
Magnesium
206 mg
Manganese
5 mg
Phosphorus
287 mg
Selenium
4 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.