Spicy North African Potato Salad
A Moroccan dinner. Ready in about 43 minutes. Difficulty: medium.
- 23 minPrep (about)
- 20 minCook (about)
- 43 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1.8 lb small potatoes
- juice of half lemon
- 5 green onions Shopping tip: Green onions (scallions).
- 7 oz arugula Shopping tip: Arugula (UK: rocket).
- 3 ½ oz feta
- 25 mint Shopping tip: Fresh mint leaves.
- 2 ½ tbsp pine nuts
Sauces & oils
- 2 ½ tsp olive oil
Spices & seasonings (3): harissa spice, salt, pepper
- 1 ¼ tsp harissa spice
- Pinch salt
- Pinch pepper
How to make it
Steps in our own plain words.
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Heat potatoes - place potatoes in pot of cold water.
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Bring to the boil.
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Boil 20 minutes, until potatoes are tender.
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You know they're cooked when you can stick knife in them plus the knife goes straight through.
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Mix pepper, salt, olive oil and harissa spice and lemon juice in a small bowl.
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Whisk until mixed.
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Wait until potatoes are cooked.
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Drain water plus roughly chop potatoes in half.
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Add harissa mix plus spring onions/green onions to potatoes.
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Stir.
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Lay out arugula/rocket in a large salad bowl.
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Top with potato mix and toss.
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Add fetta, mint.
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Sprinkle over pine nuts.
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Adjust salt and pepper to taste.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
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Join the waitlistRecipe from TheMealDB. Steps rewritten in our own words. Times are estimates.