This salad is definitive of Moroccan cuisine.
We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in the High Atlas Mountains of Morocco.
Amy Sherman, author of the blog Cooking with Amy, suggests using a bottled mustard to prepare these roasted potatoes. If you're feeling more creative, try preparing your own mustard at home. Whichever kind you end up using, we think you'll be happy with the results. Continue...
Does Not Apply
Source: Cooking with Amy