Creamy harissa tahini potato salad

Name: Creamy harissa tahini potato salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: middle eastern
Ingredients: 1.66 lbs baby potatoes; 2 tbsp harissa; 4 tbsp tahini; 3 tbsp mayonnaise; 3 tbsp agave nectar; 3 tbsp lime juice; 2.88 oz jarred sun-dried tomatoes; 2.88 oz cornichons; 0.5 red onion; 1 oz chives; 1.75 oz pine nuts; salt; pepper

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Paul Breuer

Social Media Manager at Kitchen Stories

"Inspired by the wonderful Zena’s Kitchen, this potato salad is proof that any beloved classic can be reinvented and never become boring. The creamy tahini base meets the subtle heat of harissa, giving this familiar potato salad that modern twist. Whether served as a fresh sidekick at a summer BBQ, an easy everyday side dish, or dressed up with a new look for the Christmas table, this salad will fit the occasion. It comes together quickly and is truly uncomplicated to make. And best of all, with a simple mayonnaise swap to a plant based alternative, it's vegan!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

baby potatoes

⅔ tbsp

harissa

1⅓ tbsp

tahini

1 tbsp

mayonnaise

1 tbsp

agave nectar

1 tbsp

lime juice

26⅔ g

jarred sun-dried tomatoes

26⅔ g

cornichons

⅛

10 g

16⅔ g

salt

Utensils

cutting board, knife, large pot with lid, bowl, large bowl

Nutrition per serving

Cal336

Fat17 g

Protein8 g

Carb43 g

Step 1/3
- 250 g baby potatoes
- salt
- cutting board
- knife
- large pot with lid
Start this potato salad by cutting large potatoes in half. Then place them in a pot and cover with cold water. Add plenty of salt and bring to a boil over high heat. Once it boils, reduce the heat slightly, cover and simmer for approx. 15 min. until the potatoes are soft. Then drain and leave to cool.
Step 2/3
- ⅔ tbsp harissa
- 1⅓ tbsp tahini
- 1 tbsp mayonnaise
- 1 tbsp agave nectar
- 1 tbsp lime juice
- 26⅔ g cornichons
- 26⅔ g jarred sun-dried tomatoes
- ⅛ red onion
- 10 g chives
- bowl
Meanwhile, prepare the dressing: In a small bowl, mix harissa, tahini, mayonnaise, agave syrup, lime juice, and a little oil from the sun-dried tomatoes into a smooth sauce. Finely chop the cornichons, sun-dried tomatoes, red onion, and chives.
Step 3/3
- 16⅔ g pine nuts
- pepper
- large bowl
In a large bowl, mix all ingredients except chives and pine nuts. Add dressing in, fold it in and season to taste with salt and pepper. Garnish with chives and pine nuts to serve.
Enjoy your meal!