Lemony Harissa Potato Salad
September 14, 2016
Have you made your own harissa yet?
Hopefully with the Sticky Harissa Chicken or the Harissa Spaghetti I was able to convince you that homemade harissa is the THING and something you really want (and need) to have in your refrigerator at all times.
If that wasn’t enough, then maybe this Lemony Harissa Potato Salad will do the trick.
Though I don’t consider myself a mayophobe, I’m not a huge fan of traditional potato salads drenched in mayo.
That’s why I’m always experimenting with different ways to dress up potatoes.
So far I’ve found out that Tzatziki is definitely a winner and so is this Moroccan-style dressing — which has held a firm seat at many barbecues this past summer.
But lately I wanted something different and wouldn’t you know it, harissa came to the rescue to spice things up.
The thing about this Lemony Harissa Potato Salad is that the spicy red pepper paste goes incredibly well with the mild, slightly sweet flavor of boiled potatoes.
The tomato paste provides that creamy mouthfeel that is associated with more traditionally dressed potato salads; while the lemon juice provides that touch of acid that gives to this salad the perfect balance. The scallions add that oniony note and a bit of texture and the chopped fresh parsley balances out the spice from the harissa.
It’s a wonderfully complex, fresh, and tasting potato salad that only requires a handful of ingredients to make.
I like to serve it cold, but some like it warm.
What I really love about this Lemony Harissa Potato Salad is that it’s so easy to throw together. All you have to do is chop the potatoes and boil them, and while that’s working, make the harissa sauce. Toss it all together and BOOM! Awesomeness on a plate!
Lemony Harissa Potato Salad Print this recipe!
1 lb / 453 gr potatoes, thoroughly washed and cut into half-inch chunks
2 tablespoons tomato paste
3 tablespoons olive oil
Juice of two lemons
1 tablespoon harissa (make your own harissa with this recipe)
1 teaspoon fine grain salt
1 scallion green part only, finely sliced
2 tablespoons chopped fresh parsley (or cilantro)
Put potato chunks in a large saucepan, cover with cold water, and add salt.
Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
In a small bowl combine tomato paste, olive oil, lemon juice, harissa, and salt.
Pour harissa mixture over potatoes, and mix to combine.
Take a taste and adjust seasoning if needed.
Chill in the refrigerator until cold. Serve!
One serving yields 231 calories, 12 grams of fat, 28 grams of carbs, and 3 grams of protein.