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    You are in: Home / Recipes / Batata Slata -- Moroccan Potato Salad Recipe
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    Batata Slata -- Moroccan Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Hajar Elizabeth's Note:

    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

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on January 01, 2013


      I liked this very much except for the added tomato which I found myself picking out. Loved the oil and lemon dressing and I did use more of each than was ask for because I had to use russet potatoe's. I made a half recipe just for myself and I'll be able to enjoy it again today. Made for NA/ME (North African/Middle East) trip to Morocco.

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    • on September 05, 2006


      Hajar I followed the recipe to the T except I left out the tomato and mayo. I know how passionatly you feel about the use of olive oil but I have fess up and say instead of oil I used olive oil due to personal preference. On the hold this made a light and refreshing salad. I served it chilled after allowing it to marinate for 8 hrs, I enjoyed it better warm. Thank you for another winner.

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    Nutritional Facts for Batata Slata -- Moroccan Potato Salad

    Serving Size: 1 (348 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.6
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 215.5 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 8.1 g
    Sugars 3.5 g
    Protein 6.8 g

    The following items or measurements are not included:

    fresh lemon

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