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Harissa Potato Salad with Mint and Lemon

Harissa Potato Salad with Mint and Lemon

By Laura RussellOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes

Harissa—a chili paste from North Africa that is a Milk Street pantry staple—brings earthy spice, heat and bold flavor to an otherwise basic potato salad. Harissa varies in spiciness brand to brand, so start with 2 tablespoons and taste, then add more if you like. Before tossing the potatoes with the mayo, we combine them while warm with lemon zest, lemon juice and black pepper so they better absorb the seasonings. Fresh mint balances the heat, while red onion brings a refreshing bite.

Ingredients
  • 2

    pounds russet potatoes, peeled and cut into ¾-inch pieces

  • Kosher salt and ground black pepper

  • 1

    tablespoon grated lemon zest, plus 4 tablespoons lemon juice, divided

  • ⅓

    cup mayonnaise

  • 2 to 2½

    tablespoons harissa paste

  • 1

    small red onion, halved and thinly sliced OR3 medium radishes, halved and thinly sliced

  • ¾

    cup lightly packed fresh mint OR cilantro OR a combination, roughly chopped

Step 1

In a large saucepan, combine the potatoes and 1½ tablespoons salt, then add enough water to cover by 1 inch. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes.

Step 2

Drain the potatoes in a colander, then transfer to a large bowl. Add the lemon zest, 2 tablespoons lemon juice and ½ teaspoon pepper; toss. Cool to room temperature, about 20 minutes, stirring occasionally. Meanwhile, in a small bowl, stir together the mayonnaise, harissa and the remaining 2 tablespoons lemon juice.

Step 3

Into the cooled potatoes, stir in the onion and mayonnaise mixture, followed by the mint. Taste and season with salt and pepper.