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.

4.6
13 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Moroccan Potato Salad
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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

Directions: Moroccan Potato Salad Recipe

step 1

  • 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

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

step 3

  • 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

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

step 5

  • 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

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

step 7

  • 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

  • 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

  • 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

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

MacroNutrients

  • Carbs
    79g
  • Protein
    11g
  • Fiber
    18g

Fats

  • Fat
    46g

Vitamins & Minerals

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