About This Dish
A Moroccan twist on potato salad that replaces mayonnaise with vibrant chermoula — the herb and spice paste that defines coastal Moroccan cooking. Boiled potatoes are cubed and dressed while still warm with a mixture of cilantro, parsley, garlic, cumin, paprika, and lemon juice bound with olive oil. The result is infinitely more flavorful than any Western potato salad, with bright herbal notes and a pleasant cumin warmth. This salad appears alongside grilled fish in every coastal town from Tangier to Dakhla and is also a popular picnic and outdoor dining staple.
Ingredients
- 6 Potatoes, medium
- 1/4 cup Fresh cilantro, finely chopped
- 1/4 cup Fresh parsley, finely chopped
- 3 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- to taste Salt and pepper
Instructions
- 1
Boil potatoes until just tender, about 15-20 minutes. Do not overcook.
- 2
Peel and cube while still warm.
- 3
Mix all chermoula ingredients: herbs, garlic, cumin, paprika, olive oil, lemon juice, salt.
- 4
Toss warm potatoes with the chermoula dressing.
- 5
Serve warm or at room temperature.
Tips & Tricks
- Dress potatoes while warm — they absorb the flavors much better.
- Waxy potato varieties hold their shape best.
- This also works beautifully with sweet potatoes.