Harissa Potato Salad

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!




  1. Preheat the oven to 450°F.
  2. Chop all your roasting veggies and spread out on a Silpat or parchment paper lined baking sheet.
  3. Bake for 40 minutes, tossing everything halfway through.
  4. 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.
  5. 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.


You can also you Mina Spicy Harissa.