Moroccan Potato Salad

July 15, 2015

Moroccan Potato Salad

I always thought most people do like potato salad to a degree, but is rarely somebody’s favorite thing.
More just something you accept.
Oh, potato salad’s here. Guess I’ll have some before those ribs to get cooked!
This past weekend I was proven wrong.
I showed up to a BBQ with a big bowl of potato salad and not only was I welcomed, but adored too.

Red Potatoes

I shouldn’t be surprised by potato salad popularity, I am myself a potato salad fiend.
It just reminds me of those family picnics we'd go on as a kid, or those backyard BBQ's in the summer.
I’m not saying that I eat potato salad for lunch. That would be irresponsible, unhealthy, and just the very opposite of what this blog stands for.
However, I have found that when potato salads exists in the fridge, it has a way of becoming lunch, maybe even dinner.
One taste leads to two, which leads to a full serving or two or three.
A solid carb-filled warm weather lunch. You just need to run 10 miles to burn off the calories afterwards. No worries.

Ras El Hanout

There are many ways to make potato salad, so many are bland and uninteresting.
Overcooked potatoes doused with mayonnaise. Interlaced with random, soggy vegetables.

Moroccan Potato Salad

When done right instead, it’s one of the most satisfying side dishes around.
Such as this Moroccan Potato Salad.
First off, there’s not even a hint of mayo. So all you mayo-phobes out there (you know who you are) can keep your shirts on.
I confess to being fascinated by the fact that so many people are reluctant to use mayonnaise.
I try to tell them that mayo is a simple emulsion of egg yolks and oil. Sure, commercial mayo is usually made with unhealthy fats and offers very little nutrition. But homemade mayonnaise is a whole different story. As long as you don’t eat it by the spoonful, you’re safe.
Alas, today I don’t even have to make a stand for mayo, because it turns out that yogurt mixed with Ras el Hanout, mint, and parsley makes a phenomenal dressing.

Moroccan Potato Salad

This Moroccan Potato Salad’s got a little extra something going on, thanks to the Ras el Hanout. With its notes of cumin, cinnamon, ginger, and coriander it makes the potato salad tastes like Arabian Nights.
But rest assured, it will certainly be a crowd pleaser at any old outdoor gathering you might get up to, and I hope you do get up to some of that good living soon.

Moroccan Potato Salad

Moroccan Potato Salad                                                                                               Print this recipe!
Barely adapted from TheTastingTable

A couple of notes. When making potato salad use a waxy variety, such as red bliss, fingerling or Yukon Golds. They will keep their shape while cooking.
Also, cut the potatoes into uniform pieces, so they cook evenly.
Finally, prepare the potato salad ahead of time and let it chill in the fridge before serving, so that the sauce can be absorbed by the potatoes.

Serves 8 as a side

2 lb / 900 g potatoes, peeled and cut into half-inch cubes
1 teaspoon fine grain sea salt
3 tablespoons olive oil
1 tablespoons Ras el Hanout
½ cup / 125 g Greek yogurt
2 tablespoons + 2 teaspoons sherry vinegar (or red wine vinegar)
½ cup loosely packed chopped mint
½ cup chopped flat-leaf parsley
Zest of one lemon
Zest of one orange
½ cup dry cured black olives, roughly chopped (optional)


Put potato cubes in a large saucepan, cover with cold water, and add salt.
Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
Pour ras el hanout-infused olive oil over potatoes, and mix to combine.
Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
Take a taste and adjust seasoning if needed.
Chill in the refrigerator until cold. Serve!

Nutrition facts

One serving yields 180 calories, 8 grams of fat, 23 grams of carbs, and 4 grams of protein.


  1. I am typically NOT a potato salad fan. I just don't need that mayo in my life. OR in my body.
    BUT your Greek yogurt Moroccan version is totally my jam! I love that you used Ras El Hanout...SO good! Pinning!

  2. What an exotic twist on potato salad. I have to try this!

  3. I never liked potato salad as a kid but these days I'm warming up to it. This sounds excellent!

  4. I love Ras el Hanout, but I never thought of adding it to my potato salad. Great recipe Mike!

  5. I despise running but I will run 20 miles for that- it looks delicious. I have been guilty of OD'ing on potatoes in the past and it's worse mid day when you get carb coma....

    1. You despise running? How come we're still friends?

  6. So I am one of those people that avoids mayo - we never had any growing up, and I just cannot get used to the taste - so, potato salad like this -without any mayo- is a winner in ma books!

  7. Hi Mike, I have some of that Ras el Hanout but have only used it a couple of times, bought it from Trader Joe's will be trying this for sure, love the flavors.

    1. I bought mine at TJ too, it's pretty good quality!

  8. This potato salad looks great and so flavorful!! just the way I like it! I've got to try that Ras el Hanout seasoning!

    1. Ras el Hanout is an awesome spice mix, you should definitely try it!

  9. What a salad, Mike! Indeed, I'm not a huge fan of potato salads either. I'm talking about those salads where the ingredients just submerged in tons of mayo sauce. Obnoxious. I'm not against mayo by the way, especially homemade. But what I love here that you opted for Greek yogurt. That's even better! And thank you very much for not using a pound of the sause:)

  10. I just picked up a bunch of spices and I was wondering what to do with the Ras el Hanout - looks like my problems have been solved! P.S. I do eat homemade mayo by the spoonful sometimes, I grill loads of veggies as an excuse to dip them in mayo!

    1. Ha! I love how you're totally transparent about your mayo affair :D

  11. This potato salad looks incredible, Mike! I just went to my wife's big family picnic this past weekend, and my plate was definitely half potato salad. If this Moroccan version had been there, my plate probably would've been 3/4 potato salad! Oh, and try steaming the cubed potatoes next time...that's our new favorite trick for potato salad. Takes about 14-15 minutes if you cube them first. #WolfpackPotatoSaladClub

    1. Thanks for the steaming tip man, I'm gonna try it really soon!

  12. This looks awesome! Love the mint and Greek yogurt :) Awesome flavors, pinning!

  13. Saw this photo on Instagram, had to come check it out and then you had me at Moroccan. What's even better is I have a new spice blend to try - Ras el hanout! I am definitely a mayo-phobe, I admit it. I know it is only oil and egg, but there's something about the taste that unsettling to me. Which brings me to you yogurt addition here. I use it too as a may substitute. Great recipe here and I'm digging the sherry vinegar touch, too #WolfpackEats

    1. When you do try Ras el Hanout, let me know your thoughts!

  14. Mike, I really don't care for potato salad - in fact, I do not remember last time I touched one, but it could be more than 20 years ago!

    and yes, I am a mayo-phobe. One of the few things I don't care for.

    so, your version is very intriguing to me - I love anything with Moroccan spices (had to smile since again we were on the same page, I had a Moroccan dip on my blog at the same time.. ;-)

  15. This moroccan potato salad looks super delicious and makes drooling..

  16. My first time enjoying a Moroccan dish was a couple of weeks ago - one of my girlfriends made a chicken dish and served it over couscous. It was amazing!! I've got to share this with her so we can make it. THANKS!

  17. This is such a fabulous recipe! The first time I made it, I didn't realize how hot my Ras el Hanout was, so I modified it the second time. Also added a few more herbs and used a mix of sweet potatoes and regular potatoes. A real crowd pleaser for sure! The citrus zests added a nice touch. Thanks for the inspiration!

  18. Hi! I have been following you for a while now, I've tried many recipes and loved all of them! This recipe, however, was a gigantic crowd pleaser for my BBQ over the weekend and have shared it with many people since. Your website is amazing!!!! Whenever I don't know what to cook for dinner I always come here. Huge fan of your taste buds :). Fiona

  19. I made this recipe today, I haven’t tried it chilled yet, only warm, but it’s delicious! I think you could serve it either way. I became curious about ras el hanout when I tried it on roasted chickpeas, I’m obsessed. I’m curious, where do you find dry cured olives? I could only find sun dried olives, they were okay. Have you tried this recipe with brined olives? Thanks for the recipe!