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Fresh Harissa Tahini Potato Salad

A vibrant and flavorful dish that combines the wholesome goodness of potatoes with the rich and spicy notes of harissa and the creamy texture of tahini.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander

Ingredients

Ingredients Group Label

  • 2 pounds Yukon Gold or Red Potatoes Medium-sized, ideal for creamy texture.
  • 3 tablespoons Harissa Paste Adds robust heat and depth of flavor.
  • 1/2 cup Tahini Provides a rich and creamy base.
  • 1/4 cup Lemon Juice Freshly squeezed from 1 large lemon.
  • 2 cloves Garlic Minced for aromatic depth.
  • 3 tablespoons Extra Virgin Olive Oil Enriches the tahini dressing.
  • 1/4 cup Fresh Parsley or Cilantro Chopped for color and freshness.
  • Salt and Pepper To taste for seasoning.

Instructions

  • 1. Wash the potatoes thoroughly under cold running water to remove any dirt.
  • 2. Cut the potatoes into bite-sized cubes, approximately 1-inch pieces.
  • 3. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt.
  • 4. Bring the pot of water to a boil, then reduce heat and simmer for 10-15 minutes until fork-tender.
  • 5. In a mixing bowl, combine harissa paste, tahini, lemon juice, minced garlic, and olive oil. Whisk until smooth.
  • 6. Drain the cooked potatoes and let them cool for a few minutes.
  • 7. Transfer the potatoes to a mixing bowl and pour the dressing over them. Toss gently to coat.
  • 8. Add chopped herbs and season with salt and pepper. Toss lightly to combine.
  • 9. Let the salad sit for at least 15 minutes to allow flavors to meld.
  • 10. Serve warm, at room temperature, or chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.