Back to UseMorocco
Recipesalad Vegetarian

Batata Slata Moroccan Potato Salad

this dish takes a slightly different turn depending upon the cook. some, like me prefer more lemon or vinegar. some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. in any case it is a wonderful potato salad that is a bit different than usual. in summer i use the tomato and out of summer i do not. basically if i feel like adding the tomato i do and if i don't, then i don't. this is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. 2005

complex7 ingredients17 preparation steps
Map Nearby

Ingredients

  • potatoes
  • flat leaf parsley
  • fresh tomato
  • sweet onion
  • fresh lemon
  • vegetable oil
  • salt

Preparation

  1. 1you want good waxy boiling potatoes for this
  2. 2the cooking salt is for seasoning and cooking the potatoes inches the 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate
  3. 3salt to taste
  4. 4peel the potatoes and cut into 1-inch chunks
  5. 5boil potatoes in salted water until cooked through and not mushy
  6. 6drain cooked potatoes and allow to cool though still quite warm
  7. 7add remaining ingredients and refrigerate 6 hours or overnight is best
  8. 8the salt to season is your personal choice
  9. 9the amount of lemon juice or vinegar and oil will vary according to your potatoes , so season with these accordingly
  10. 10this salad should be more tangy than oily
  11. 11at times , 2-4 tablespoons of mayonnaise is added this too is authentic
  12. 12this depends on the mood of the cook / consumers
  13. 13to make this into another very popular salad
  14. 14batata and zrodia slata , simply add 3 cooked carrots cut into approximately 4mm coins
  15. 15season accordingly
  16. 16you will notice the lack of use of black pepper in this dish
  17. 17i have not to date had a batata or a batata and zrodia slata which contained black pepper