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Moroccan Potato Salad

Posted: February 2nd, 2012
by albinogypsy

Potato salads mix well with just about any ingredient, from plain to fancy. Customize your own potato salad with the Recipe Maker.

Serves/Yields: Serves 8 as a side dish

Created Using: Potato Salad

balsamic vinegar bell peppers coriander more more

For the Dressing

2/3 cup mayonnaise

3 Tbs. balsamic vinegar

1/2 tsp. freshly ground black pepper

1/4 cup extra-virgin olive oil

2 tsp. finely grated fresh ginger

1-1/2 tsp. coriander seeds, lightly toasted and ground

1/4 tsp. freshly grated nutmeng

1/2 tsp. ground turmeric

1-1/2 tsp. cumin seeds, lightly toasted and ground

1 tsp. finely grated orange zest

For the Salad

1/4 cup plain rice vinegar

kosher salt

3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red (or 3-1/4 lb. baby potatoes), scrubbed clean

1 cup small-diced sweet onion

1 cup small-diced Granny Smith apple

1 cup diced bell pepper (any color)

4 large hard-boiled eggs, diced

1/2 cup coarsley chopped walnuts, toasted

Make the Dressing

Whisk all the dressing ingredients together in a small bowl.

Make the Salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.) Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the sweet onions, apples, bell peppers, hard-boiled eggs, and walnuts into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or cold.