This Moroccan-style salad coats warm potatoes in herby chermoula for a bright spiced mezze.
12 min prep 14 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Prepare the cilantro, parsley, garlic, and lemon juice in the sauce bowl so the boiled potatoes can go straight into the chermoula.
Boil the potatoes for 12 minutes, leaving the outside firm enough to hold the sauce.
Whisk the chermoula for 1 minute so the herbs and spices flavor the oil.
Toss the potatoes with the sauce and serve once the heat drops.
Rest for 5 minutes before plating so the dressing works into the pieces.
Spread the mixture on a wide plate without pressing down on the herbs.
💡 Tip: Tossing the potatoes with the sauce while warm lets the spice aroma soak in better.
🍽️ Serving suggestion: Serve the potato salad warm or cool with extra cilantro on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~156
kcal calories
3
g protein
22
g carbs
6
g fat
1.6g
Sugar
3.7g
Fiber
11.8mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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