MOROCCAN POTATO SALAD

A few notes. When making salad , use a waxy variation, like Red Bliss, Fingerling, or Yukon Golds. they're going to keep their shape when cooking.

INGREDIENTS

2 lb / 900 g potatoes, peeled and diced 1/2 inch

1 teaspoon finely ground sea salt

3 tablespoons of vegetable oil

1 tablespoon Ras el Hanout

½ cup / 125 g greek yogurt

2 tablespoons + 2 teaspoons sherry vinegar (or wine vinegar)

½ cup of chopped, loosely packed mint leaves

½ cup chopped parsley

Lemon peel

Orange spirit

½ cup dried black olives, roughly chopped (optional)

INSTRUCTIONS

1.Place the potato cubes during a large saucepan, cover with cold water and add salt.

2.Bring the pot to a boil and cook until tender while maintaining a crisp, about 6 to eight minutes from when the pot starts to boil.

3.Using a slotted spoon, remove the potatoes from the water and transfer to an outsized bowl. Sprinkle salt while it's still hot. put aside to chill .

4.Meanwhile, heat the vegetable oil during a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about one minute. Set aside.

5.Pour the ras el hanout-infused vegetable oil over the potatoes and blend well.

6.Add yogurt, vinegar, chopped mint leaves, lemon peel , orange peel and black olives (if using) and blend gently.

7.Taste and adjust the seasonings if necessary.

8.Chill in refrigerator until cold. Serve!