Moroccan potato and carrot salad

Explore the flavours of Morocco with this simple potato dish served with cream, mayonnaise and garlic.

  • 70 min
Moroccan potato and carrot salad


  • 800 g new potatoes, medium
  • 400 g carrots
  • 2 tbsp Vegeta Twist Crispy Potato Seasoning
  • 50 ml olive oil
  • 75 g stuffed olives
  • 1 handful flat-leaf parsley


  • 300 g sour cream
  • 80 g mayonnaise
  • ½ tsp granulated garlic
  • 2 tbsp chopped cilantro
  • salt and pepper


  1. Clean, wash, dry and halve the potatoes. Peel and wash the carrots and cut them into chunks. If using large carrots, first slice each carrot horizontally then cut across.
  2. Add the potatoes and carrots to a roasting pan, sprinkle with Vegeta Twist, drizzle with olive oil and toss well. Roast at 400°F / 200°C / gas mark 6 for 50-60 minutes or until golden. Transfer the roasted potatoes to a serving bowl, add the drained olives and chopped parsley, and toss.
  3. Prepare the dressing by combining sour cream, mayonnaise, granulated garlic and chopped cilantro. Season with salt and pepper to taste. Add the dressing to the potato salad and serve.

Chef's tip: Starchy potatoes are perfect for roasting. You can tell if you have a starchy variety by slicing one with a knife. Sticky white substance on the blade indicates high starch content.