Friday, June 3, 2011

Moroccan Potato Salad

As promised here is the other backyard favorite with a little twist! Potato Salad Moroccan Style...

Who doesn't love a little potato salad with their brat fresh off the grill? It's like summertime on a fork. 

Doesn't it just make you think of your grandma in the kitchen peeling potatoes and mixing up spices and mayonnaise? 
Yep, that was the traditional recipe, however I wanted to do something a little different. Switch things up for this recipe and use some of the fantastic new things they have at the grocery store.
Like the new line of spices in a tube... Moroccan spice anyone? And how about the new salts that McCormick is coming out with? I had to try the Mediterranean Sea Salt. How much fun is this? It eliminates the guess work and minimizes the complex spice lists to one! It's all in the tube!

The only difficult thing about this recipe is making sure to spell it right!
This Moroccan Potato Salad has kickin' flavor that will stand up to a spice pork chop or a Hot Italian Brat if you want. Plus it has almost no fat!

This recipe saves you over 200 calories, 13 grams of fat, and is half the carbohydrates of regular store bought potato salads! And this is so easy to make you can't go wrong. Your family and waistline will thank you! 

Have a great weekend! Now on with the recipe!

Moroccan Potato Salad

1 Large Sweet Potato
1.5 Pounds Yukon Baby Gold Potatoes
1 Cup Celery; Minced
2 Shallots; Minced
2 cups Plain Non-fat Greek yogurt
2 tbsp. Moroccan Spice
Juice from half a lemon (about 1 tbsp.)
1 tsp. Black Pepper
1/2 tsp. Mediterranean Salt
1. Peel and slice the sweet potato into bite size peices. Then slice the potatoes into bite sized pieces leaving the skin on. 
2. Place the sliced potatoes in a large pot and cover with warm water. Place over medium high heat and add a pinch of salt. Bring the water to a boil, then allow to boil for 20-25 minutes. The potatoes will be done with you can easily pierce them with a fork. We don't want them to be too tender though so check after 20 minutes.
3. Drain the potatoes and allow to sit and cool while you mince the celery and shallots. Transfer the potatoes to a large bowl and add the celery and shallots.
4. In a separate bowl add the yogurt, Moroccan spice, lemon juice, pepper, and salt. Stir to combine. 
5. Then pour the sauce over the potatoes and toss to coat. Refrigerate for up to an hour and then serve. This can also be made the day before and the flavors will continue to become richer and richer!

Servings: 12 (1/2 cup servings)

Nutritional Skinny:

65 calories / .03 g fat / 12 g carbohydrates / 2 g fiber / 3.1 g protein

Mental Health Benefit: Sweet potatoes in this recipe add a ton of flavor and they add lots of fiber and protein. Sweet potatoes are extremely nutritionally dense! They are rich in beta-carotenes and antioxidants that are great immunity boosters. Sweet potatoes are also dense in phosphorus and iron helping us ward off the common cold. The beta-carotene, magnesium, and Vitamin C present in the sweet potato also have strong anti-inflammatory components that are not found in the other white potatoes.  And the lower Glycemic Index (GI) helps us to maintain consistent energy levels. In summary, sneak in sweet potatoes any chance you can get. Your insides will thank you!

                        Morrocan Potato Salad


Mindie Hilton said...

Oh wow, I would eat that right now for breakfast.

I follow with gfc and am a fellow RWOPer. Would love for you to follow me at

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Hot Mess Cooking said...

Thanks for stopping by Mindie! Yes, I love your blog. I will definitely follow! I hope you try this recipe!