Name: Moroccan Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

Moroccan Potato Salad

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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

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

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.
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

Find it online: https://www.bourbonandhoney.com/moroccan-potato-salad/