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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. The 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 salad”. It seemed just absurd. I ate it because that’s what you do to be polite. This isn’t my favorite salad, but MarocBaba likes it and so do the kids so that counts for something. I can’t like everything. If you’re making a Moroccan spread, it’s a good salad to add to a trio or quintuple salad tray, if purely for the “wow what is that” factor.
- 2-3 small to medium potatoes
- 2 carrots
- 3/4 cup of rice, rinsed
- 1 tbsp mayo (real mayo folks)
- 1/2 tsp cumin
- salt and pepper to taste
- Peel potatoes and carrots. Boil in water until tender but not too soft, they should still have a slight bite. Think something equivalent to al dente pasta.
- In a separate pan boil 1 cup of water to 3/4c rice. Cook until tender, adding more water if needed. (Check the package, cooking time and ration will depend on the type of rice you use.)
- The carrots will most likely be tender ahead of the potatoes’. Remove from water and put into cool water right away. This will help keep the color. Once cool to the touch, quarter each carrot and cut into small squares. Place into a large bowl.
- Do the same thing with the potatoes’ once they are tender. Add to the bowl with carrots.
- When rice is tender rice with cold water to cool off. Add to bowl with carrots and potatoes.
- Take one heaping spoon of mayo and mix into the vegetables and rice. Stir softly, so as not to break up the potatoes, until mayo is combined. Sprinkle the 1/2 tsp cumin on top and mix to combine. Do the same with salt and pepper.
- Chill this salad.
- Place onto a serving plate and eat with a spoon.