Forktionary

Batata Slata Moroccan Potato Salad Recipe

Experience the vibrant flavors of Morocco with this customizable Batata Slata! This refreshing potato salad is a delightful twist on a classic, perfect for summer alongside grilled meats or as a hearty side for fall and winter soups. The recipe is flexible, allowing you to adjust the lemon juice, vinegar, and even mayonnaise to your liking. Some cooks prefer a tangier salad with more lemon or vinegar, while others add a touch of creamy mayonnaise. The optional addition of juicy tomatoes adds a burst of summery freshness, while the absence of black pepper maintains the authentic Moroccan profile. Serve chilled with crusty bread for a truly memorable meal.

Prep Time 20 mins
Cook Time 45 mins
Calories 290.6 kcal
Protein 13g
Rating 4.0 (2 Reviews)
Batata Slata Moroccan Potato Salad 120

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Batata Slata Moroccan Potato Salad

  • 1 1/2 lbs waxy potatoes
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 cup chopped fresh tomato
  • 1 medium sweet onion, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2-4 tablespoons mayonnaise (optional)
  • 1 cup cooked carrots (optional, for variation)

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How to Make Batata Slata Moroccan Potato Salad

  1. Peel and cut 1.5 lbs waxy potatoes into 1-inch chunks.
  2. Boil potatoes in salted water (about 1 teaspoon salt) until tender but not mushy (approximately 15-20 minutes).
  3. Drain potatoes and let cool slightly.
  4. While potatoes are cooling, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice (or vinegar, or a combination of both), and 1 teaspoon salt.
  5. Add the cooled potatoes to the dressing and gently toss to combine.
  6. Optional: Add 1 cup chopped tomatoes (in season).
  7. Optional: Stir in 2-4 tablespoons mayonnaise for a creamier salad.
  8. Season with additional salt and lemon juice/vinegar to taste. Remember, tangy is better than oily!
  9. Refrigerate for at least 6 hours, or preferably overnight, to allow flavors to meld.
  10. Serve chilled with crusty bread or alongside your favorite soup or main course.
  11. To create Batata and Zrodia Slata (a variation), add 1 cup of cooked carrots, cut into 1/4-inch coins, after step 5.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

14g

Fat

3g

Carbs

19g

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Starters Appetizers & Snacks Salads Lunch Sweets & Sides Side Dishes Mediterranean African Moroccan Healthy Vegetarian Vegan Gluten Free Summer Recipes Fall Recipes

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