My favorite part of a Moroccan meal isn’t the main dish. I have never really loved meat and, at least with my mother-in-law, most of the meals are pretty heavy in that department. No, my favorite part of the meal is the salad assortment that comes out first. I think my love of tapas in Spain and cicchetti in Italy inspire my love of the salad offerings. Truthfully, I’d be happy to just eat these and nothing else. I used to think that there was a specific salad served with each main dish, and while this can be true, often times salads are prepared based on what is on hand. I once made an orange and salty black olive salad, and while it was delicious, I learned that simply wasn’t done. So let’s just say traditionally speaking there are a lot of unspoken “rules” about what can go together and what doesn’t.
This salad is super simple and it’s a good break from the traditionally heavy, mayo-based American potato salads. I really like to use a good yellow potato like Yukon Gold as they seem to cook quicker and not turn to mush as easily. I would serve this salad with a savory chicken or lamb tajine. (You can find a link to many of my recipes by checking out the recipe index.)
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