Batata Slata -- Moroccan Potato Salad

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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