Moroccan Potato Salad With Chermoula Batata Mchermla Recipes
MOROCCAN POTATO SALAD WITH CHERMOULA - BATATA MCHERMLA
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
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
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