Lemony Harissa Potato Salad


Serves 4

1 lb / 453 gr potatoes, thoroughly washed and cut into half-inch chunks

2 tablespoons tomato paste

3 tablespoons olive oil

Juice of two lemons

1 tablespoon harissa (make your own harissa with this recipe)

1 teaspoon fine grain salt

1 scallion green part only, finely sliced

2 tablespoons chopped fresh parsley (or cilantro)


Put potato chunks in a large saucepan, cover with cold water, and add salt.

Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.

Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.

In a small bowl combine tomato paste, olive oil, lemon juice, harissa, and salt.

Pour harissa mixture over potatoes, and mix to combine.

Take a taste and adjust seasoning if needed.

Chill in the refrigerator until cold. Serve!