How can I add a smoky flavor to the corn in this salad?

For a slightly smoky flavor, use grilled corn cut from the cob instead of just cooked corn as specified in the ingredients.

Can this Moroccan Potato Salad be prepared in advance?

Yes, you can combine the potatoes, corn, celery, and onion with the dressing and refrigerate for 30 minutes up to 12 hours for the flavors to meld. Stir in the kale right before serving.

What type of potatoes work best for this recipe?

The recipe specifies 4 or 5 red potatoes, which should be baked or boiled and then cut into pieces for the best texture in this salad.

How spicy is the harissa paste in the dressing?

The recipe suggests 1 tablespoon of harissa paste, or to taste, allowing you to adjust the spice level to your preference for a milder or bolder kick.

How should I store any leftover Moroccan Potato Salad?

Store any leftovers covered in the refrigerator. It's best consumed within 1-2 days, especially since fresh kale is stirred in just before serving.

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Moroccan Potato Salad With Corn and Kale
[Vegan]

Name: Moroccan Potato Salad With Corn and Kale [Vegan]
Cook time: 30 min
Yield: 4-6
Ingredients: 4 or 5 red potatoes, baked or boiled, cut into pieces; Corn cut from two cooked cobs (for a slightly smoky flavor, use grilled corn); 1/2 cup minced celery; 1/4 cup minced red onion; 3 tablespoons vegan reduced-fat mayonnaise, more if needed; 1 tablespoon harissa paste, or to taste; Juice from 1/2 fresh lemon; Salt and pepper, to taste; 1 "bunch" baby kale

TA By: Tami Noyes, Cookbook Author

Author Bio

Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami... Read More

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A vibrant Moroccan Potato Salad with red potatoes, grilled corn, celery, red onion, and fresh baby kale, tossed in a zesty harissa-mayonnaise dressing, served in a rustic bowl.

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Moroccan Potato Salad With Corn and Kale [Vegan]

4-6

Grilling season is here! Everybody loves potato salads, but sometimes it's fun to rock tradition. With that in mind, give this Moroccan Potato Salad with Corn and Kale a try! Be sure to add any other vegetables that you can't resist at the farm market, such as those... Read More

Ingredients You Need for Moroccan Potato Salad With Corn and Kale [Vegan]

4 or 5 red potatoes, baked or boiled, cut into pieces
Corn cut from two cooked cobs (for a slightly smoky flavor, use grilled corn)
1/2 cup minced celery
1/4 cup minced red onion
3 tablespoons vegan reduced-fat mayonnaise, more if needed
1 tablespoon harissa paste, or to taste
Juice from 1/2 fresh lemon
Salt and pepper, to taste
1 "bunch" baby kale

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How to Prepare Moroccan Potato Salad With Corn and Kale [Vegan]

Combine the potatoes, corn, celery, and onion in a large bowl.
Whisk together the mayonnaise, harissa, and lemon juice in a small bowl. Pour over the vegetables and season to taste with salt and pepper.
Cover and refrigerate 30 minutes (or up to 12 hours ) for the flavors to meld. Right before serving, stir in the kale.