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Moroccan Potato Salad with Chermoula is called Batata Mchermla. It's one of my favorite starters to prepare because I can also serve it as a warm side dish instead of the usual bread for a complete meal.
The recipe is very simple as we cook diced potatoes in a chermoula sauce until they're tender and the sauce has nearly or completely reduced. For more flavor but less on the healthy side, you can shallow fry the potatoes in olive oil until tender, then add chermoula for a few more minutes of cooking.
Adapting the Potato Salad with Chermoula
Batata Mchermla is ideally served warm or at room temperature. It all depends on the weather and your personal preferences. My family likes it warm during winter and we enjoy it room temperature or cold during summer.
Some—like me—prefer batata mchermla with a kick, so we add a touch of harissa or a pinch of cayenne (soudaniya or chaouniya) to the sauce. And, just as with the carrot or aubergine salads with chermoula, some like it generously seasoned while others prefer a lighter touch.
You can serve it dry or thin the chermoula while adding it to the potatoes in order to have a slightly saucy salad.
