Harissa Potato Salad

  • Harissa Potato Salad
  • Harissa Potato Salad
  • Harissa Potato Salad
Posted on June 2, 2014

Have you made your own harissa yet? Hopefully I’ve been able to convince you that homemade harissa is something you really want to have in your refrigerator. Not yet? Well then maybe this Harissa Potato Salad will do the trick.

Usually I’m not a huge fan of traditional potato salads because mayonnaise kind of freaks me out. So I’m always experimenting with different ways to dress up this summer party favorite. Because no barbecue or pool party is complete without potato salad. My Middle Eastern Potato Salad (sans mayonnaise, of course) has held a firm seat at many picnic tables over the years. But this summer, I’m craving something new and a bit more non-traditional. And wouldn’t you know it, a little homemade harissa was just what I needed to spice things up!

Harissa goes incredibly well with the mild, slightly sweet flavor of boiled baby potatoes. And for the mayonnaise lovers out there, non-fat Greek yogurt provides that creamy mouth feel that is associated with more traditionally dressed potato salads. The yogurt and cilantro also help to balance out the spice from the harissa. It’s a wonderfully complex tasting potato salad that only requires a handful of ingredients to make. Try it warm (my personal preference) or cold and turn this Harissa Potato Salad into your new summer staple today!



Harissa Potato Salad

Serves about 4-6

Harissa Potato Salad


  • 1 1/2 lbs baby potatoes, skins on (I used tri-color potatoes)
  • 2 tablespoons harissa
  • 6 ounces non-fat Greek yogurt
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Juice of 1 lemon
  • 1/2 red onion, thinly sliced
  • 1/2 cup cilantro, roughly chopped


  1. Place the potatoes in a large pot and cover with 1 to 2 inches of cold, salted water. Place the pot over medium-high heat and bring to a boil. Boil, uncovered, until the potatoes are fork tender, about 9-11 minutes. Drain the potatoes and set them aside to cool slightly.
  2. In a small bowl whisk together the harissa, Greek yogurt, salt, pepper and lemon juice.
  3. Transfer the still warm potatoes to a large bowl. Toss gently with the harissa-yogurt mixture. Carefully fold in the sliced red onion and the cilantro. Serve immediately while still warm.
  4. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

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