Moroccan New Potato Salad

Serves 6


5 C new potatoes, unpeeled, diced into ½ inch pieces
¼ C preserved lemon, sliced thin
1 ½ C pitted Kalamata olives
½ red pepper, chopped
3 small stalks of celery, sliced
3 scallions chopped into the green about 3 inches
½ C parsley
5 T mild oil
¼ C fresh squeezed lemon juice
1 T yellow mustard
1 t white sugar
1 heaping t Moroccan seasoning
1/2 t kosher salt, ¼ t black pepper


  • Cook potatoes in a large pan with lots of boiling water and a little salt added.
  • While potatoes are cooking combine the olives, red pepper, celery, preserved lemon and scallion. Add the Moroccan seasoning and the parsley. Then add the drained, warm potatoes. Stir.
  • To make the dressing combine the oil, lemon juice, salt, pepper, mustard and sugar. Blend well. Pour over the salad. Can serve warm, (that’s the BEST way!) or room temperature, or can keep in fridge.

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