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June 10, 2012

Skinny Baby Potato Salad-The Moroccan Taste

This potato salad is very easy to make and compliments any kind of meal.  Cumin, Lemon and olive oil are the only ingredients to make the vinegrette. It is a fresh and healthy choice when you’re in a hurry to get something done for lunch or supper.

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.


  1. Oh Yum! This potato salad sounds delicious...I've never had it this way and I can't wait to try it!


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