Two types of potatoes, broccoli, and eggplant roasted to perfection and paired with a smoky and spicy harissa sauce. A harissa potato salad, gluten-free, vegan, and paleo, that will elevate you bland dinner side dish to an all new level!
January’s Theme – A New Ingredient For The New Year: Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016. (Recipe ReDux)
Harissa is giving ketchup a run for its money! This classic Moroccan/North African oil based chili paste is like the grown-up spicy version of American ketchup…kind of. Harissa is a blend of chili peppers, red peppers, olive oil, garlic, and spices like cumin, coriander, etc. It’s the consistency of a sauce, not as thick as something like a curry paste or even ketchup. Harissa doesn’t have to be super spicy either. In this Harissa Potato Salad, I’m using Mina’s Mild Harissa. They also make a great authentic “regular” spicy harissa that delivers all the heat and spice, but mild is good for me! The mild is perfect and just the right amount of spice; not overwhelming at all! (They also make a killer Green Harissa!)
I love Middle Eastern cuisine and harissa is one of the reasons why. Ever since my first use, I haven’t been able to get enough and I know you’ll feel the same way if you haven’t tried it already! Of course, like any condiment, you can make you own, but I’m in love with Mina’s quality and flavor (and ease!). I now always have a jar in the fridge and it’s perfect for flavoring up just about any dish. From grains, pastas, potatoes, meat, and fish, just use it on everything imaginable!
My favorite? Using harissa in the potato salad! This isn’t just your run of the mill potato salad (obviously!). You know I never make my potato salads “classic”. You also know that potatoes are my favorite food. So anytime a fantastic ingredient like harissa is around, I’ve just got to test it out on some potatoes! In this potato salad you’re getting two type of potatoes. My favorite Japanese Sweet Potatoes and simple red skinned potatoes. But the fun doesn’t stop there either! Not only do you get two amazing potatoes int he mix, but also roasted eggplant and good old broccoli!
What I really loved about this mix was the balance of all the flavors and textures on the palette. The Japanese sweet potatoes are sweet, so they work perfectly with the spicy (but mild) harissa. The smoky roasted eggplant is played up with the smoked paprika I toss in the dressing too. Each bite of roasted veggies and flavor-packed harissa dressing is eye-closing “take a moment” worthy.
Okay, okay, any potato recipe does that for me, but this one is spot on! With all the hidden veggies too (there’s also loads of parsley and carrot greens in there), you are getting one hefty dose of nutrition in this perfect weeknight dinner side dish. It would also make a fabulous potluck or dinner party dish. Wow you guests and friends with one of the fanciest awe-inducing potato salads yet!
The last thing I love about this harissa potato salad is it’s so easy to throw together. All you have to do is chop the potatoes and veggies, roast them in the oven, and while that’s working, making the harissa sauce. Toss it all together and WOW! Now, this harissa potato salad is a warm potato salad. You of course could eat it cold, but warm, right out of the oven, waiting on your dinner plate…that’s the golden bite!
Harissa Potato Salad
- 3½ (heaping) Cups Japanese Sweet Potatoes (about 2 small, cubed)
- 2 (heaping) Cups Red Skin Potatoes (2 small, cubed)
- 2 (heaping) Cups Broccoli (chopped, include stems)
- 2 (heaping) Cups Baby Round Eggplant
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- For The Sauce:
- ¼ Cup Fresh Parsley (chopped)
- ¼ Cup Carrot Top Greens (chopped)
- ¼ Cup Mina Mild Harissa*
- ½ Tsp Smoked Paprika
- ¼ Tsp Cumin
- ¼ Tsp Coriander
- Preheat the oven to 450°F.
- Chop all your roasting veggies and spread out on a Silpat or parchment paper lined baking sheet.
- Bake for 40 minutes, tossing everything halfway through.
- To make the sauce, chop the parsley and carrot top greens, add to a bowl, then add in the harissa and spices. Give it all a mix to combine.
- Once the veggies are finished, allow them to cool a bit before adding them to a large bowl and then pouring in the sauce. Give it all a mix and allow the flavors to infuse before serving warm.
This harissa potato salad would pair great with some falafel or veggie burgers. Sweet. spicy, warm harissa goodness. Everyone, and I mean everyone, is going to love this potato salad! Can you even name one person who doesn’t like potatoes? I can’t. So with one of the world’s favorite foods (the Irish lived off them!), you’re also getting everyone to try a new fantastic ingredient, harissa, and packing in all the veggie-power-punch!
So tell me:
+ Have you ever had harissa?
+ Have you tried or discovered any new to you ingredients lately?
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