Best 3 Batata Slata Moroccan Potato Salad Recipes
Batata slata is a classic Moroccan salad composed of roasted potatoes, a tangy lemon-cumin dressing, and a blend of flavorful herbs and spices. This vegetarian side dish is prominent in Moroccan cuisine, a testament to its unique blend of flavors and textures. With its simplicity and versatility, batata slata can complement various main dishes and is suitable for both casual gatherings and special occasions. This article provides a guide to preparing this delightful salad, ensuring that you replicate the authentic Moroccan experience in your kitchen.
Here are our top 3 tried and tested recipes!
MOROCCAN POTATO SALAD WITH CHERMOULA - BATATA MCHERMLA
Moroccan potato salad with chermoula seems to be everyone's favorite in our house. Some like it without a drop of sauce left while others prefer to mash the potatoes in a reduced sauce. It is a very easy recipe to make. You can serve it spicy hot or mild. Whichever way you choose, it's always best served the same day. Traditionally the chermoula for this salad should be made with cilantro only. Since my chermoula recipe (link below) includes only a little parsley, we can still use it here.
Provided by Nada Kiffa | Taste of Maroc
Time 35m
Number Of Ingredients 7
Steps:
- Cut the peeled potatoes into cubes of about 1/4" to 1/2".
- Place the cubes in a cooking pot or frying pan. Add half of chermoula and all the seasoning. Add enough water to cover all ingredients. Put a lid on and simmer on medium heat for about 7 minutes.
- Add the rest of chermoula and a little water if necessary. Continue cooking, adding only a little water as needed, until the potatoes are tender and the remaining sauce is reduced.
- Since potatoes tend to absorb liquid while cooling, it's okay to have ample sauce in the pan; just be sure it's reduced and not watery. The sauce also helps when we have leftovers and we want to reheat them.
- Drizzle some olive oil over the potatoes before serving and decorate with some purple olives and/or preserved lemons.
Nutrition Facts : Calories 79 kcal, Carbohydrate 11 g, Protein 2 g, Fat 3 g, Sodium 142 mg, Fiber 2 g, ServingSize 1 serving
BATATA SLATA -- MOROCCAN POTATO SALAD
This dish takes a slightly different turn depending upon the cook. Some, like me prefer more lemon or vinegar. Some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. In any case it is a wonderful potato salad that is a bit different than usual. In summer I use the tomato and out of summer I do not. Basically if I feel like adding the tomato I do and if I don't, then I don't. This is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005
Provided by Hajar Elizabeth
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- You want good waxy boiling potatoes for this. The cooking salt is for seasoning and cooking the potatoes inches The 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.
- Peel the potatoes and cut into 1-inch chunks.
- Boil potatoes in salted water until cooked through and not mushy.
- Drain cooked potatoes and allow to cool though still quite warm.
- Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.
- The amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. This salad should be more tangy than oily. At times, 2-4 tablespoons of mayonnaise is added this too is authentic. This depends on the mood of the cook/consumers.
- To make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. Season accordingly. You will notice the lack of use of black pepper in this dish. I have not to date had a batata or a batata and zrodia slata which contained black pepper.
Nutrition Facts : Calories 290.6, Fat 4.9, SaturatedFat 0.7, Sodium 215.6, Carbohydrate 58, Fiber 8.1, Sugar 3.5, Protein 6.8
SWEET POTATO SALAD (SLATIT BATATA HELWA)
This Moroccan salad is both sweet and spicy. I like the olives and capers in it, but you could just as easily leave them out. I also wonder if it would be good with a handful of raisins, instead of the olives?
Provided by Sackville
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the sweet potatoes in just enough water to cover.
- Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
- The sauce should be thick, almost syrup-like.
- If it isn't, lift out the potatoes and boil the sauce until it is thicker.
- When the sauce is done, mix in the coriander, olives and capers.
- Cool and serve as an appetizer.
Tips:
- For the best results, use waxy potatoes, such as Yukon Gold or Red Bliss, as they hold their shape well.
- Boil the potatoes until they are tender but still firm, as they will continue to cook slightly in the dressing.
- Let the potatoes cool completely before adding them to the dressing, as this will help to prevent them from absorbing too much dressing.
- If you don't have time to make the dressing ahead of time, you can use a store-bought vinaigrette.
- Garnish the salad with chopped fresh parsley or cilantro before serving.
Conclusion:
Batata slata is a delicious and refreshing Moroccan potato salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover potatoes. With its bright flavors and simple ingredients, this salad is sure to be a hit with everyone who tries it.
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