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!
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!
Here are some of the things that I enjoy when summer arrives:
- 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!
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.
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.
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.
- 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
- 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.
- 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.
- In a small bowl mix together the mayonnaise, harissa, pomegranate molasses, garlic powder, parsley, salt and pepper.
- 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.