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!


  • 3 1/2 (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
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • For The Sauce:
  • 1/4 Cup Fresh Parsley (chopped)
  • 1/4 Cup Carrot Top Greens (chopped)
  • 1/4 Cup Mina Mild Harissa*
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Cumin
  • 1/4 Tsp Coriander


  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.