What we have here, is a thing of beauty. It’s potato salad! But not just any potato salad, it’s my new Baby Red Potato Salad Recipe with Edamame and Harissa! It’s creamy, crunchy, meaty, tangy, peppery, salty, and oh, it’s UNBELIEVABLE! You get crunch from the celery, sweetness from the bell pepper, an onion bite from the scallions, and creamy texture from the edamame. All mixed with soft potatoes and a creamy, smoky Harissa Mayonnaise. YUM!
EDAMAME BRINGS PROTEIN TO THE PARTY!
I have a true love affair with potato salad. I’m talkin’, I could eat it for breakfast, lunch, and dinner. As the entire meal. Seriously. So, this recipe is really just an attempt to make myself feel better by adding protein and veggies. Edamame and bell pepper really round this recipe out.
Edamame, or soybeans, are packed with complete protein (18g per cup), but also fiber, antioxidants and vitamin K! Unlike other beans, like black beans or chickpeas, edamame is very low in carbs. Check out all of the health benefits.
You can find shelled edamame beans in the frozen section or in the vegetable section of your grocery store. If you have leftover edamame, try making this Edamame Bean Dip with Gorgonzola!
PREP FOR YOUR RED POTATO SALAD RECIPE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
This is such an easy recipe. Aside from boiling the potatoes and prepping the veggies, all you need to do is mix and enjoy!
It starts with the potatoes. I used baby red potatoes for this recipe. Because they are small, cutting them to bite size means only cutting them in half or in quarters. The skins are so delicate that you can eat them and don’t have to peel these potatoes. As you cut the potatoes, toss them into a bowl of cold water to prevent them from turning brown.
Can I use other potatoes?
Yes, you can use yukon gold potatoes, larger red potatoes, or even russet potatoes. Though if you use russet, you will want to peel and discard the skins as they are thicker and tough.
What other veggies could I use?
You can add carrots, baby spinach, red onion, peas, or jalapeno! You can also add herbs to this, such as dill or basil, or even mint. Finally, you could swap the edamame for other beans for a protein punch! Roasted chickpeas or black beans would be great.
COOK & ASSEMBLE YOUR POTATO SALAD
Add to a large pot of water and heavily salt the water with a tablespoon of kosher salt. Bring the water up to a boil and cook the potatoes for about… or until fork tender.
Drain the potatoes and let cool in the fridge.
Make the Harissa mayo.
I just make the salad in the same pot for less messy dishes. Add all of the prepped veggies and the Harissa mayo. Mix until completely combined.
ENJOY! 😍 Carrie
Red Potato Salad Recipe with Edamame and Harissa
This Baby Red Potato Salad Recipe with Edamame and Harissa is creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE! You get crunch from the celery, sweetness from the bell pepper, an onion bite from the scallions, and creamy texture from the edamame. All mixed with soft potatoes and a creamy, smoky Harissa Mayonnaise. #potatosalad #summerfood #sidedishes #potatoes
Ingredients
Veggies
- 2 lbs Baby red potatoes or Creamer potatoes (a mix of red and white is fine)
- 1 Tbsp Salt
- 2 Celery stalks
- 3 Scallions
- 1/2 Red or Orange Bell Pepper
Harissa Mayo
- 1/2 cup Mayonnaise
- 1 Tbsp Honey
- 1 tsp Harissa or Paprika Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
Prep Ahead Steps
-
Wash the potatoes and cut them into bite size pieces. If they are baby potatoes, you may only need to cut in half or in quarters. The skins are so delicate that you can eat them and don’t have to peel these potatoes. As you cut the potatoes, toss them into a large pot of cold water to prevent them from turning brown.
-
Add a tbsp of kosher salt to the potatoes and water and then transfer them to the stove. Cover and bring them up to a boil. Once boiling, remove the cover so they don't boil over. Cook until fork tender, about 10-15 minutes usually. Then drain the potatoes, add back to the pot and cool them down in the fridge.
-
While the potatoes are cooking, you can prep the veggies. Dice the bell pepper and the celery, and slice the scallions. I like to save some of the scallion greens for garnish.
-
Blanche your edamame in hot water. If they are frozen, this of course thaws them out. But even if they are not, a quick boil helps the outer skin to fall off before you add them to the salad.
-
Make the harissa mayo by simply mixing the Mayonnaise, honey, salt, and pepper, and harissa seasoning in a bowl.
-
When the potatoes are cooled, add the veggies to them and then pour the mayo over top. Mix to combine and taste for seasoning. Add salt and pepper as needed. Garnish with the remaining scallion greens and a sprinkle of harissa seasoning. Enjoy!
