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Easy to Make Moroccan Potato Salad Recipe

This Moroccan Potato Salad Recipe was sponsored by Idaho Potatoes Commission. All opinions are my own. This post contains affiliate links.

Summer just got tastier with this Moroccan potato salad recipe!

A colorful and full of flavor Moroccan Potato Salad recipe.
If you were to ask me what is one of my favorite things to do, I’d have a lengthy list that would start off with coffee and make it’s way down to picnics and the occasional Netflix binge (ok, that last one might be more than occasional). Even though summer means that the kids are out of school and bore easily, doesn’t mean that we can’t find joy in the simple, slower paced things in life, and summertime is an ideal time to do just that!

White bowl with Moroccan Potato Salad on wood table
Here are some of the things that I enjoy when summer arrives:

  • BBQ’s
  • Outdoor fun
  • Collecting seashells 
  • Long lingering sunny days
  • Crazy fun days with the kids
  • Picnic foods and tasty sides like this Moroccan potato salad recipe!

Bowl filled with Moroccan Potato Salad, pomegranate seeds and onions
I made this simple potato salad with Idaho® Potatoes, a lovely texture that is perfect not only for potato salads but also ideal when making other stunning meals and my kids favorite, shoestring style French fries. Want to make this dish even more gorgeous?  Find yourself some of the purple potatoes and mix them in with some of the white potatoes for a real show stopper.

To give the potatoes a deep flavor, I brown them before mixing in all of the goodies. Browning these Idaho beauties, make for an amazing side or snack from breakfast to dinner, and I find them hard to resist, but I do try to keep enough to continue on my endeavor to make this stunning potato salad recipe.

Overhead of white bowl with potato salad on wood table
This recipe is my rendition of how to make a potato salad Moroccan style. It’s based on the Gypsy salad, a Moroccan salad that is chock full of exotic flavors and garnished with pomegranates and crumbled feta.

What sets it apart is a creamy harissa blend that brings this Moroccan salad together, it has a nice kick but can be made mild to taste without loosing any of the spice. When selecting my ingredients, I always look for quality and love to use Idaho potatoes for this very reason. They always taste amazing, and never let me down. As for the harissa, look for it at your nearest Whole Foods grocery, local specialty store, or you can find it on Amazon here.

Brown table with potato salad in white bowls
Looking for more recipe inspiration? Then you should visit Idahopotatoes.com and try your hand at making some of the lovely Idaho potato recipes they share.


White bowl with Moroccan Potato Salad on wood table

Moroccan Potato Salad

Yield: 4 - 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A tasty and easy to make Moroccan Potato Salad! It's the perfect side dish for your next BBQ or get together.


  • 3 lbs Idaho Potatoes, cleaned 
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1/4 cup Mayonnaise
  • 3 - 6 Tbsp Harissa, I used mild, adjust to taste if using hot
  • 3 tsp Pomegranate Molasses (Syrup)
  • 1 tsp Garlic powder
  • 1 tsp Parsley, dried
  • Salt & Pepper, to taste
  • 1 small Red Onion, sliced thinly
  • 2 - 3 oz Feta Cheese, crumbled
  • 1 - 2 Tbsp Pomegranate seeds, to garnish
  • Small handful Micro Greens and/or fresh Mint, to garnish


  1. Fill up a large pot with cold water, add cleaned whole potatoes and bring to a boil. Boil potatoes for 20 - 30 minutes or until fork tender. Drain and allow to cool. Once cooled, slice the cooled potatoes into 1/2 inch slices. 
  2. In a large skillet, add the olive oil and butter and heat until butter is melted, then add the sliced potatoes and brown for about 3 - 5 minutes on each side. Remove from heat and set aside.
  3. In a small bowl mix together the mayonnaise, harissa, pomegranate molasses, garlic powder, parsley, salt and pepper. 
  4. Gently fold the mayonnaise mixture into the browned potatoes and mix well. Toss in the sliced red onions and feta cheese. Garnish with pomegranate seeds and micro greens or mint. 


Store Moroccan potato salad covered in refrigerator for up to 3 days.

If you are unable to find Pomegranate molasses (syrup), you can substitute half of the amount with lemon juice.

Overhead of Moroccan potato salad on wooden table

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  1. All you had to say was Moroccan and potato…and you had my interest. I love potato salad and Moroccan flavours. What a great idea to pair them together.

  2. I am a HUGE fan of all things potatoes (and of more-than-occasional Netflix binges), and I’m fascinated by this recipe! I love that you browned the potatoes first, and that you added some fun, nontraditional toppings. Yum!

  3. My summer potato salads definitely never looked this yummy at BBQs growing up! I need to bring this to my next family BBQ for sure!

    1. I think because of those potato salads growing up, I have gone off the edge to make sure mine are not boring anymore! lol.

  4. The sweet and savory combo here sounds so good! I’m usually not a huge potato salad fan because I hate the thick mayo base, but I would definitely dig into this one!

  5. I can’t stand a boring potato salad. This is anything but so you know I’m going to be trying this!!! Time to order more harissa!

  6. I am from a Middle Eastern heritage and I can’t tell you how happy I am to have your recipe! So many fabulous exotic flavors on what is often a boring little potato. I make my own pomegranate molasses and so this recipe is happening in MY kitchen!

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