Moroccan Potato Salad

  • Serves

    serves 4-6


By SAVEUR Editors

Published on November 7, 2000

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.


  • 2 lb. scrubbed new potatoes
  • 34 cup minced flat-leaf parsley
  • 1 minced peeled small red onion
  • 1 clove garlic, peeled and minced
  • 1 tbsp. olive oil
  • Salt
  • Freshly ground black pepper


Step 1

Place new potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 minutes. Drain potatoes and cool.

Step 2

Combine parsley, red onion, garlic, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Peel potatoes, then coarsely chop; add to dressing and mix. Serve at room temperature.
Moroccan Potato Salad

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