Moroccan Potato Salad

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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

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.

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Amanda MouttakiMoroccan Potato Salad

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