Moroccan Potato Salad with Chermoula

Morocco (Casablanca, Atlantic coastal cities — potato entered the Moroccan kitchen via Spanish and French influence; chermoula dressing on boiled potato is now a staple of the daily salad table in cities; less common in the interior where the tradition predates potato cultivation)

Solanum tuberosum waxy potatoes are boiled whole in their skins until completely tender, then peeled and cut into thick rounds while still warm. They are dressed generously with chermoula — the herb-spice-acid emulsion of Coriandrum sativum, Petroselinum crispum, Allium sativum, cumin, sweet paprika, Aleppo Pul-Biber, Olea europaea olive-oil, and lemon juice — while still warm. The chermoula penetrates the warm potato surface fully, integrating rather than coating. A handful of Olea europaea cured olives and thin-sliced preserved-lemon rind finish the salad. Served at room temperature as part of the multi-salad first course or as a standalone accompaniment to grilled fish.

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Starchy, yielding Solanum tuberosum carrying bright herb-spice-acid chermoula, brine from olives and preserved lemon — substantial and aromatic.