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Moroccan Potato Salad
Moroccan potato salad is bright, flavorful and so easy to make! Perfect as a side dish for weeknight meals, cookouts or potlucks! This healthy parsley potato salad is vegan, Whole30, gluten free, dairy free and has no mayo!
Start by cooking the potatoes. You can use the stove, instant pot or crockpot for this. See tips below.
While the potatoes are cooking, chop the red onion and add it to a bowl. Pour the red wine vinegar over the onion and allow it to sit for 5-10minutes (or longer) to help neutralize the onion,
Once cooled enough to handle, cut the potatoes down into bite size pieces.
Chop the flat leaf parsley.
Add the olive oil, chopped parsley and spices to the bowl with the onions and red wine vinegar. Stir well.
Add the potatoes directly to the dressing and stir well until all the potatoes are well coated.
Serve immediately (you can serve this warm if the potatoes are still warm) or store in the fridge for 1-2 hours to cool before serving.
Notes
How to cook potatoes for potato salad
Stove top: Add whole potatoes to cold water. Cook over medium high heat until potatoes are fork tender (this means you can easily insert a fork or paring knife into the potatoes without resistance). This will take about 15 minutes for small, baby potatoes and closer to 20-25 minutes for large potatoes.
Instant pot: Put trivet in instant pot and add 1-2 cups of water. Place potatoes on top of trivet. Cook 10 minutes high pressure for larger potatoes and 5 minutes high pressure for small, baby potatoes. Allow the pressure to naturally release at least 10 minutes.
Crockpot: Add potatoes to the crockpot and turn on high for 3 hours or low for 6 hours.
Top tips
Buy organic, thin-skinned potatoes and leave the skin on! The skin is packed with fiber and other nutrients and you really don’t notice it when the potatoes are very thin skinned (like baby potatoes). Leaving the skin on helps to cut down on the prep time too!
Time saving tip: Make your potatoes in advance. I often make a large batch of potatoes during my weekly meal prep so that I can make recipes like this in just minutes during the week. Meal prep doesn’t have to be time consuming. Often I just put the whole potatoes in the instant pot, turn it on and walk away.
If you don’t love onion in your salad, try this tip of soaking the onions in vinegar before omitting them from the salad! The entire flavor profile changes when you soak them in vinegar!
Add more veggies or fresh herbs depending on what you have on hand! This potato salad can easily become a veggie packed side dish depending on what you have available.
Other additions
Fresh veggies: Thinly sliced carrots, radishes, steamed or blanched green beans, cooked peas would all be a great addition to this salad
Fresh herbs: Fresh mint, cilantro, fresh dill could all be great additions to this salad. I love using parsley because it is bright and fresh and always available in the grocery store and is pretty budget friendly.
Spice: Add red pepper flakes to the dressing to add some spice.
Sweetness: Add a pop of color and a sweet note by adding pomegranate seeds
Creaminess: Add creaminess and a bit more salt by adding some feta cheese (there are some great vegan options now if you are vegan/dairy free).
Storing leftoversStore leftover Moroccan potato salad in the fridge for 4-5 days total. If you made the potatoes in advance, you only want them in the fridge 5 days total, so be mindful of that as well.It is not recommended that you freeze potato salad as the potatoes will get water logged and brown.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
162
Fat
6
g
Carbohydrates
25
g
Fiber
3
g
Sugar
2
g
Protein
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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