In the mountains, while travelling from Quarzazate to Marrakesh, I sampled one of the finest Moroccan dishes. A tiny village, an empty restaurant. Benches on the rooftop terrace strewn with oriental cushions. The starter consisted of three kinds of salad. One of them was potato and coriander. It’s simple, delicious, and perfect for hot summer days.


Moroccan Potato Salad with Cumin and Cilantro


Serves 2
Preparation 30 min. + cooling potatoes

400g smaler new potatoes
2 large bunches cilantro (20g)
1 tsp cumin
1 tsp salt
3 tbsp virgine olive oil


Cook the potatoes in their skins for about 20 minutes. Drain and cool.

Peel and slice the potatoes (which, on a hot day, you can leave in the fridge overnight and serve chilled).

Toast the cumin on a dry pan until golden (make sure not to burn it, as it would become bitter). Grind the toasted cumin in a mortar. You can also use readily ground cumin, but it’s not as fragrant, so always grind mine right before using.

Finely chop the coriander.

Combine the potatoes with the roasted cumin, salt, and coriander. Add 3 tbsp oil, toss and serve.

Great as a starter or a side dish. Excellent for a picnic or a garden party.