Chunky Potato Salad with Harissa Mayo Dressing

This is a wholesome, chunky potato salad, with crunchy textures and deep spicy flavours, that yield a bit of bite. Harissa is a staple in middle eastern cuisine, here it adds a hint of exotic, to what can sometimes be a rather mundane dish. This recipe is a really interesting take on a traditional potato salad. A great accompaniment to any summer dish, or even served as a meal on its own.

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Prep Time

10 minutes

Cooking Time

20 minutes

Ingredients

Salad

    6 or 7 Medium to large washed potatoes, quartered (with skin on)
    2 Large handfuls of French green beans (ends removed)
    4 Large free range eggs
    1 Small red onion, peeled and finely sliced into rounds
    1/4 cup Extra virgin olive oil
    1/4 cup Chopped coriander
    Freshly ground salt and pepper

HARISSA MAYO DRESSING

    19/25 cup Good quality mayonnaise
    1/4 cup Full cream yoghurt
    1 Clove garlic crushed
    1 tbsp Lemon juice
    3 tbsp Harissa paste

Directions

For the Salad:

    Cook the quartered potatoes in salted, boiling water, until they are just tender.
    Once cooked, drain, then set aside to cool.
    Boil the eggs on a medium to high heat, for about 6-7 mins.
    Cool them under cold water.
    Once cooled, remove the shells and cut the eggs in half.
    Place the green beans into a bowl of boiling hot water for approx 3-4 mins until al dente, drain and transfer into a bowl of ice cold water, for a minute or two, to freshen up.
    Drain and set aside.
    In another bowl, toss the cooked potatoes, beans and coriander with the olive oil, season well with freshly ground salt and pepper, then toss again.

For the Harissa Mayo Dressing:

    Mix the mayonaise, yoghurt, garlic, lemon juice and harissa paste in a bowl, making sure all the ingredients have combined well together.
    Set aside.

To Assmble:

    Heap the potatoes and beans onto a large serving platter.
    Nestle the halved eggs in amongst the potatoes and sprinkle the thinly sliced red onions over the top.
    Drizzle with a little more olive oil and season again.
    Generously pour the dressing over the potato salad and sprinkle with a few leaves of coriander. Serve immediately.

Notes

Harissa is a Tunisian hot chili pepper paste. It can be made in bulk and kept in the fridge in an airtight glass jar. You can even freeze the paste for later use. It can be used in vegetable or meat dishes. Learn more about the flavours of Africa here. 

If you are not into making your own bread, this Harissa paste is the perfect spread on any of our freshly baked artisan loaves of bread.

How do you use Harissa paste?

You could simply spread Harissa paste onto your toast, or add it into a dip (like hummus), or use it in a pasta, OR you could make on of our delicious recipe using Harissa.