Traditionally, Moroccan Potato Salad is made with peeled red potatoes, cut into small cubes.
Ingredients: (2 servings)
8 baby red potatoes
2 green onions, thinly sliced
Jalapeno, slices (optional)
1 tbsp fresh lemon jus
1 tbsp olive oil
1/2 tsp cumin
Salt to taste
Place potatoes in a pot of cold salted water, and bring to a boil. Reduce the heat and simmer the potatoes until tender but not overcooked (8-10 minutes).
Meanwhile, in a small bowl, whisk together the dressing ingredients. Refrigerate.
Drain the potatoes. Cover them with cold water, for about a minute, to stop further cooking. Drain again.
When the potatoes have cooled completely, cut them into quarters.
Toss gently with onions and dressing, cover and refrigerate at least an hour. Sometimes when I am in a hurry, I place the salad in the freezer for 5-7 minutes and it’s ready to eat.
Serve cold!! In my photo I sprinkeled my salad with some sweet paprika.