Moroccan · Salad
Moroccan Potato and Olive Salad
Waxy potatoes tossed while warm with olives, preserved lemon, garlic and a cumin-paprika-lemon dressing, then finished with coriander and parsley — a robust, tangy potato salad with no mayonnaise in sight. It travels well and turns up at picnics, mezze tables and alongside grilled fish.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 5
- Level
- Easy
Ingredients
- 700 g waxy potatoes, peeled and cubed
- Handful green and black olives, pitted
- 1/4 preserved lemon, chopped
- 2 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1 lemon
- 1 bunch coriander and parsley, chopped
- 4 tbsp olive oil, salt, black pepper
Method
- 1
Boil the potatoes
Boil the potato cubes in salted water until just tender, about 12–15 minutes, then drain and let the steam dry off.
- 2
Make the dressing
Whisk the garlic, cumin, paprika, lemon juice, olive oil, salt and pepper.
- 3
Dress warm
Toss the warm potatoes with the dressing so they soak it up, then fold in the olives and preserved lemon.
- 4
Finish
Once cooled a little, fold through the herbs and check the seasoning; serve warm or at room temperature.
Chef's tips
- Use waxy potatoes that hold their shape — floury ones fall apart when tossed.
- Dress them warm; potatoes are bland once cold and absorb almost nothing.
Frequently asked questions
Can I add egg?
A few wedges of hard-boiled egg are a common addition and make it more of a meal.
Does it need to be cold?
No — Moroccan potato salad is best at room temperature, which keeps the potatoes soft and the flavours open.