Batata Slata -- Moroccan Potato Salad

1. 1

   You want good waxy boiling potatoes for this. The cooking salt is for seasoning and cooking the potatoes inches The 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.

2. 2

   Peel the potatoes and cut into 1-inch chunks.

3. 3

   Boil potatoes in salted water until cooked through and not mushy.

4. 4

   Drain cooked potatoes and allow to cool though still quite warm.

5. 5

   Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.

6. 6

   The amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. This salad should be more tangy than oily. At times, 2-4 tablespoons of mayonnaise is added this too is authentic. This depends on the mood of the cook/consumers.

7. 7

   To make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. Season accordingly. You will notice the lack of use of black pepper in this dish. I have not to date had a batata or a batata and zrodia slata which contained black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.