Moroccan Potato Salad

Potato salads have been a summer staple at potlucks and BBQ’s for many years. Rightfully so, they’re easy to make ahead, filling and pair well with almost any summer food. But, they can get a bit bland and boring. Not any more! This is a serious twist on the traditional creamy potato salad and a fun addition to your summer party menu.

We’re ditching the mayonnaise in favor of plain yogurt to lighten it up a bit, and instead of ranch seasoning we’re going with Ras el Hanout; a delicious Moroccan spice blend with a bit of curry flavor. It’s finished off  with a handful of Kalamata olives for a pop of flavor and lots of mint and green onions to freshen it up. Serve this potato salad with a big bowl of spicy cucumbers and some lamb burgers for the best BBQ in town!

Moroccan Potato Salad

Print Recipe

Not your average potato salad, this recipe has a twist with lots of great flavor to spice up your next meal.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 12 Servings 1x

Ingredients

Scale 1x2x3x

• 2 pounds small new potatoes, cut into 1-inch pieces
• 3 tablespoons melted coconut oil
• 2 tablespoons ras el hanout
• 1 cup loosely packed chopped mint
• 1 cup pitted kalamata olives, halved
• 3/4 cup plain yogurt
• 1/4 cup thinly sliced green onions
• 2 teaspoon white balsamic vinegar
• 1 teaspoon lemon zest

Instructions

1. Place the potatoes in a large saucepan and cover with cold water. Season with salt and simmer until just tender, 18 to 20 minutes. Remove the potatoes using a slotted spoon and season again with salt while they’re still warm.
2. Set a small skillet over medium heat. Add the oil and the ras el hanout. Cook 1 to 2 minutes or until fragrant and set aside. In a large bowl, combine the potatoes and the ras el hanout mixture. Add the remaining ingredients and gently toss to coat. Serve immediately or cover refrigerate for up to 4 hours before serving. Toss again just before serving, adding more yogurt if desired.

Notes

Adapted from Tasting Table

Nutrition

• Serving Size: 1 Serving
• Calories: 152
• Sugar: 2g
• Sodium: 382mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 1mg

You say potato, I say potahto. Let’s check out a few more recipes…
Mediterranean Potato Salad from Simply Recipes
Loaded Baked Potato Salad from Closet Cooking
Miso Potato Salad with Beans from The Kitchn