Moroccan Potato Salad

In Moroccan Food by Amanda MouttakiLeave a Comment

1 Flares 1 Flares ×

This was one of the very first Moroccan dish I learned how to make. It involved me cooking rice that was not of the Minute variety and learning that overcooked potatoes turn to mush very fast. Our oldest son loved this salad when we went to visit grandma when he was just 15 months old. I will say that it might turn out a little mushy the first time, it’s important to pay close attention to the vegetables. They should get soft but not so soft that they fall apart. This is another reason I wait to chop them up until after they are cooked – that way I can make sure they are the right consistency

Ingredients:
1/2 lb potatoes peeled
1/2 lb carrots peeled
1/4 c rice (dry)
1 tbsp mayonaise
1 tsp cumin
1/2 tsp each salt and pepper

In a small pot add rice and water. You can use either minute rice or the slower cooking version. For that reason I won’t add directions on how to cook the rice. Depending on the method you use go ahead and cook according to package directions. In a medium to large pot bring water to a boil and add potatoes (cut in half) and carrots. Cover and cook until vegetables are al dente. Remove from water and run cold water over the top. Place into a bowl to cool. When rice and vegetables are cool to the touch, cut the carrots and vegetables into small cubes. Mix vegetables and rice in a bowl with 1 tbsp mayonaise, cumin and salt and pepper. Add more salt, pepper or cumin as needed to taste. Salads are served at room temperature so feel free to refridgerate this salad after making.

Related Posts

  • 89
    This salad might win for the oddest "salad" in the books, although I'm willing to bet that a jello "salad" might be a tough contender in that category. ┬áThe first time this was served to me I know I gave it buggy eyes, like "who the heck would think potato, rice and carrot made a…
    Tags: salad, rice, water, potatoes, carrots, bowl, add, cool, small, tsp
  • 82
    Zaalook (Eggplant Salad)I suggest cubing and soaking the eggplant in salted water for a little while (half hour to an hour) before beginning.1/2 c olive oil1 large cubed eggplant1-2 tomatoes cut small2 tsp paprika2 gloves chopped garlic2 tsp cuminsalt and pepper1 small to medium chopped onion1) Add a few tbsp oil to a frying pan.…
    Tags: add, cook, small, tsp, vegetarian, salads
  • 77
    Moroccan salads are so important to the dinner table. One of the easiest, is this tomato and onion salad. It's always on the table if there is fish being served and you're likely to find it in regular rotation with many other meals as well. It may become a new favorite after you give it…
    Tags: salad, salads, moroccan, vegetarian
  • 70
    One of my favorite Moroccan salads is Taktouka, a very simple but flavorful salad.  The key to making it is charring the outside of bell peppers so that the skins can be removed.  In the summer placing them on a charcoal grill that is just smoldering is the perfect way to char them extremely well. …
    Tags: pepper, add, small, water, salt, salad, moroccan, salads, vegetarian, vegetables
  • 69
    I recently was having a conversation with a friend of mine about Moroccan salads.  In the American sense a lot of dishes labeled salads in Morocco are more similar to our concept of side dishes.  However in Morocco the salad course is one unto itself, served before the main dish.  In a multi-course meal they…
    Tags: moroccan, salad, rice, salads, carrots, mayonaise, cumin, tsp, bowl, vegetarian
1 Flares Twitter 0 Facebook 0 Pin It Share 1 Google+ 0 StumbleUpon 0 1 Flares ×
Amanda MouttakiMoroccan Potato Salad

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.