Moroccan Potato Salad

Moroccan Potato Salad Recipe

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About Moroccan Potato Salad Recipe:

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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  • 40 mins
  • 11 Ingredients
Ingredients
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Ingredients for Moroccan Potato Salad Recipe

  • 500 gram Potatoes
  • 1/4 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
  • 1/2 tablespoon ground cumin
  • As required Chili pepper
  • 2 tablespoon Lemon juice
  • As required Salt
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Moroccan Potato Salad Recipe

STEP 01

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 02

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

STEP 03

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 04

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

STEP 05

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 06

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

STEP 07

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 08

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 09

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

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