Moroccan Potato Salad


The popular Moroccan Salad Medley will not be complete without this simple but delicious Moroccan Potato Salad. The tasty vinaigrette dressing for the salad is the same one that you use for the green bean salad.

When making this Moroccan potato salad be sure to cut the potatoes quite small to keep the salad elegant. You can choose to cut the potatoes either before or after boiling. I prefer to cut them after boiling the potatoes whole, I boil them with the skin to keep them intact then place in cold water for a few minutes before hand-peeling & dicing. If you prefer to peel and cut them first before cooking, this is ok also. Just make sure to stay guard of them during cooking time so that they don’t overcook to mush! For consistent cooking, it’s easier to slice the potatoes with uniform thickness and then cut the slices into cubes.

For me, it’s all about the salads, I LOVE salad, the salad sides are what complete the meal and actually I would be satisfied just with the salad by itself. If you are a potato lover like me, this recipe is a nice change from the traditionally heavy, mayo-based potato salads. I have listed a few of my favourite mains you can serve this salad with, let me know which one you went for and how it turned out!

Moroccan Potato Salad

Here we have a traditional Moroccan salad that serves great beside any meal.
I particularly enjoy serving this Moroccan Potato Salad with broiled or grilled fish, or something like smoked mackerel or Kebabs, you can even throw in some more veggies that suit you.
This salad is suitable for vegetarians, vegans and it's a lower-calorie carb dish if your a carb lover trying to cut down 😉 
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 5 Medium potatoes washed & boiled in the skin then peeled and cut into small cubes
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Salt to taste
  • 2 cloves Garlic grated
  • 1/4 cup Chopped red onion optional (any onion works well)
  • 1/2 cup Chopped parsley optional
  • 1/2 Juice of a fresh lemon
  • 1-2 tbsp Moroccan Vinegar white vinegar works just as well
  • 2-3 tbsp Olive oil you can use more if needed


  • Wash and boil the potatoes until cooked but not overdone, we want them to maintain shape.
  • When cooked leave the potatoes in cold water for a few mins for easy peeling.
  • Peel and dice the potatoes into small uniform chunks
  • In a large frying pan mix the ingredients to prepare a dressing then heat over a medium flame just enough to infuse the garlic flavour. (some like to add the onions too, some like to leave them raw & add them at the end) It's entirely your preference.
  • Turn off the heat and then mix in the potatoes until well smothered in the vinegarette
  • This dish can be served warm or cold and is always even tastier the next day 😉
Course: Salad
Cuisine: Moroccan
Keyword: Vegan, Vegeterian

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