Moroccan Potato Salad
A Moroccan-inspired potato salad with lemon, parsley, cumin, paprika and olive oil.
Preparation: 20 min · Cooking: 18 min · Total: 1 hr 23 min · 4 servings
Ingredients
- 600 g potatoes, peeled
- 15 g fresh flat-leaf parsley
- 1 tsp ground cumin
- 2 tsp sweet paprika powder
- 30 ml fresh lemon juice
- 0.3 tsp fine salt, maximum after tasting
- 30 ml extra-virgin olive oil
Instructions
Wash the potatoes and parsley
Wash the 600 g peeled potatoes and the 15 g fresh parsley under running water. Dry the parsley and keep it separate. Use a clean board for the parsley, which will be added after cooking.
Ingredients are measured and parsley is clean.
Simmer the potatoes
Cut the 600 g potatoes into even 2 cm pieces. Put them in a saucepan and cover with cold drinking water by about 2 cm. Bring to a boil, then simmer gently for 12–18 minutes; a knife should enter the centre easily while each piece still holds its shape.
Potato pieces are tender but intact.
Check potatoes after 12 minutes: 720 seconds
Drain the potatoes
Pour the cooked potatoes into a colander and let the cooking water drain away completely. Do not leave the potatoes standing in hot water, which would make them mushy.
Potatoes are thoroughly drained.
Cool in a shallow tray
Spread the drained potatoes in a shallow tray in one layer. When the heavy steam subsides, refrigerate the tray promptly for about 30–45 minutes until cool; do not wait for the potatoes to cool completely on the counter.
Steam has subsided and tray is in the refrigerator.
Check chilling after 30 minutes: 1800 seconds
Check the cooled potatoes
Check that the potatoes are cool to the touch but still hold their 2 cm shape. Transfer them to a clean mixing bowl; if still warm, return them to the refrigerator before dressing.
Potatoes are cool and intact.
Measure the dressing ingredients
Measure the 1 tsp cumin, 2 tsp paprika, 30 ml lemon juice and 30 ml olive oil into a small bowl. Keep the measured ¼ tsp salt aside for final tasting.
Spices, lemon and oil are measured.
Chop the parsley
Finely chop the washed 15 g parsley leaves and tender stems. Keep them separate until the potatoes have been dressed.
Parsley is finely chopped.
Whisk the lemon-spice dressing
Whisk the cumin, paprika, lemon juice and olive oil together until the spices are evenly dispersed and the dressing looks reddish. Whisk again just before adding because the oil may separate.
Dressing is evenly reddish.
Dress and taste
Pour the dressing over the cooled 600 g potatoes and fold gently until lightly coated. Add the 15 g chopped parsley, taste, then add no more than ¼ tsp salt only if needed. Keep the potato pieces intact.
Potatoes are lightly coated, not broken, and seasoning is balanced.
Serve chilled
Divide into 4 side portions and serve cool. Cover and refrigerate leftovers promptly; this potato salad contains no mayonnaise and should not be reheated.
Four cool side portions are ready.
Tips
- Choose waxy potatoes if available so the pieces keep their shape.
Common mistakes
- Do not leave cooked potatoes on the counter to cool completely.
- Do not toss hard; the potatoes should remain in pieces, not become mash.
Substitutions
- Flat-leaf or curly parsley may be used in the same 15 g amount.
Storage
Keep covered at 4°C or below and use within 24 hours for best texture. Discard if left out for more than 2 hours, or more than 1 hour above 32°C.
Reheating
Serve cool; do not reheat this dressed salad.
About this recipe
Moroccan meals often include small salads alongside the main dish. This is a lemon-and-spice variation on potato salad, not a claim to one universal household recipe.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.