Batata Slata Moroccan Potato Salad Recipes

MOROCCAN POTATO SALAD WITH CHERMOULA - BATATA MCHERMLA

Moroccan Potato Salad with Chermoula - Batata Mchermla image

Moroccan potato salad with chermoula seems to be everyone's favorite in our house. Some like it without a drop of sauce left while others prefer to mash the potatoes in a reduced sauce. It is a very easy recipe to make. You can serve it spicy hot or mild. Whichever way you choose, it's always best served the same day. Traditionally the chermoula for this salad should be made with cilantro only. Since my chermoula recipe (link below) includes only a little parsley, we can still use it here.

Provided by Nada Kiffa | Taste of Maroc

Time 35m

Number Of Ingredients 7

Ingredients

1 lb potatoes, peeled ((approx.))
1/4 cup chermoula paste
1 tbsp tomato paste
1/2 tsp harissa paste
green or purple olives
preserved lemon rind, (cut into small strips or small cubes)
1 tsp olive oil

Steps:

Cut the peeled potatoes into cubes of about 1/4" to 1/2".
Place the cubes in a cooking pot or frying pan. Add half of chermoula and all the seasoning. Add enough water to cover all ingredients. Put a lid on and simmer on medium heat for about 7 minutes.
Add the rest of chermoula and a little water if necessary. Continue cooking, adding only a little water as needed, until the potatoes are tender and the remaining sauce is reduced.
Since potatoes tend to absorb liquid while cooling, it's okay to have ample sauce in the pan; just be sure it's reduced and not watery. The sauce also helps when we have leftovers and we want to reheat them.
Drizzle some olive oil over the potatoes before serving and decorate with some purple olives and/or preserved lemons.

Nutrition Facts : Calories 79 kcal, Carbohydrate 11 g, Protein 2 g, Fat 3 g, Sodium 142 mg, Fiber 2 g, ServingSize 1 serving

BATATA SLATA -- MOROCCAN POTATO SALAD

Batata Slata -- Moroccan Potato Salad image

This dish takes a slightly different turn depending upon the cook. Some, like me prefer more lemon or vinegar. Some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. In any case it is a wonderful potato salad that is a bit different than usual. In summer I use the tomato and out of summer I do not. Basically if I feel like adding the tomato I do and if I don't, then I don't. This is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005

Provided by Hajar Elizabeth

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 large potatoes
4 tablespoons fresh flat leaf parsley, finely chopped
1 fresh tomato, grated
1/2 cup sweet onion, chopped
1 fresh lemon
2 -4 tablespoons vegetable oil
1/2 teaspoon cooking salt, to season potatoes

Steps:

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.
Peel the potatoes and cut into 1-inch chunks.
Boil potatoes in salted water until cooked through and not mushy.
Drain cooked potatoes and allow to cool though still quite warm.
Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.
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.
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.

Nutrition Facts : Calories 290.6, Fat 4.9, SaturatedFat 0.7, Sodium 215.6, Carbohydrate 58, Fiber 8.1, Sugar 3.5, Protein 6.8

SWEET POTATO SALAD (SLATIT BATATA HELWA)

Sweet Potato Salad (Slatit batata helwa) image

This Moroccan salad is both sweet and spicy. I like the olives and capers in it, but you could just as easily leave them out. I also wonder if it would be good with a handful of raisins, instead of the olives?

Provided by Sackville

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 large sweet potatoes, peeled and cut into cubes
3/4 teaspoon grated fresh ginger
1 teaspoon cinnamon
2 teaspoons harissa or 2 teaspoons chili peppers
1 lemon, juiced
2 teaspoons honey
salt
4 tablespoons coriander
100 -200 g black olives, to taste
1/4 cup capers (to taste)

Steps:

Boil the sweet potatoes in just enough water to cover.
Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
The sauce should be thick, almost syrup-like.
If it isn't, lift out the potatoes and boil the sauce until it is thicker.
When the sauce is done, mix in the coriander, olives and capers.
Cool and serve as an appetizer.

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