Peasant Potato Salad with Harissa Vinaigrette
Elevate your potato salad game with this bold and rustic "Peasant Potato Salad with Harissa Vinaigrette." Featuring tender baby potatoes tossed in a vibrant dressing of smoky harissa paste, zesty lemon juice, and a touch of honey, this dish strikes the perfect balance between hearty and refreshing. Fresh herbs like parsley and mint add a burst of brightness, while capers and red onion deliver layers of tangy, briny goodness. The vinaigrette clings beautifully to the warm potatoes, allowing the flavors to meld together seamlessly. Ready in just 30 minutes, this crowd-pleasing side dish is perfect for BBQs, picnics, or as a standalone light meal that’s bursting with bold Mediterranean-inspired flavors. Serve it slightly warm or at room temperature for the best experience!
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Recipe Information
Ingredients
- 800 grams Baby potatoes
- 60 milliliters Olive oil
- 2 tablespoons Harissa paste
- 2 tablespoons Lemon juice
- 1 tablespoon White wine vinegar
- 1 teaspoon Honey
- 2 units Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 units Red onion, thinly sliced
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Capers, drained
Instructions
Wash the baby potatoes under cold water to remove any dirt. Leave the skins on for a rustic texture.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them to avoid a mushy texture.
While the potatoes are cooking, prepare the harissa vinaigrette. In a small bowl, whisk together the harissa paste, olive oil, lemon juice, white wine vinegar, honey, minced garlic, kosher salt, and black pepper until emulsified.
Once cooked, drain the potatoes and allow them to cool slightly. Slice the potatoes in half or quarters, depending on their size.
In a large mixing bowl, combine the warm potatoes with the harissa vinaigrette. Toss gently to ensure each potato is coated in the dressing.
Add the chopped parsley, mint, sliced red onion, and capers to the bowl. Toss gently to distribute the ingredients evenly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Let the potato salad rest for 10-15 minutes at room temperature to allow the flavors to meld before serving.
Serve the potato salad slightly warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
