This is a new and unique Harissa Potato Salad Recipe with baby creamer potatoes, edamame, and more! It is creamy, crunchy, and a delicious side for a Summer BBQ or any weeknight dinner.
What we have here, is a thing of beauty. It’s potato salad! But not just any potato salad, it’s my new Harissa Potato Salad Recipe with Baby potatoes and Edamame! 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-y bite from the scallions, and chewy texture from the edamame. All mixed with tender potatoes and a creamy, smoky Harissa Mayonnaise. This is a much more interesting, but still easy side dish vs. a classic potato salad recipe!
Edamame Brings Protein to the Party!
I have a true love affair with potato salads. I’m talkin’, I could eat it for breakfast, lunch, and dinner. As the entire meal. Seriously. Ever since receiving my Certification in Nutrition and Healthy Living, I look for ways to add protein and fiber, as well as vitamins to recipes. So, this recipe adds protein and veggies with edamame and bell pepper rounding it 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!
Simple Ingredients and Substitutes
Here are the ingredients for this easy recipe. See the recipe card for exact measurements.
- Red potatoes – I used baby red skinned potatoes, but you can use large red potatoes, yukon potatoes, fingerling potatoes, or Creamer potatoes (a mix of red and white is fine). Sweet potatoes and russet potatoes can also be used, just peel and discard the skins before cooking. If you are using large potatoes, just make sure to cut them into 1 to 1.5 inch pieces.
- Celery stalks – Celery brings the crunch and texture that any potato salad needs. If you don’t have it or don’t like it you can leave it out. Carrots can also provide crunch.
- Scallions (or green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots. Chives work great too.
- Orange Bell Pepper or Red Peppers – Bell peppers bring a sweetness and crunch. However, you can leave out or replace with diced carrots, pimiento peppers, green peas, or any other veggie that you like.
- Edamame Beans, shelled – You can find these already removed from the shells in the freezer section and sometimes fresh produce section. You can substitute cooked fresh peas or frozen peas.
- Mayonnaise – Mayonnaise is my fave, but of course you can substitute with a half cup sour cream, vegan mayo, plain greek yogurt, or creme fraiche. You can also use cream cheese blended with a little milk to thin it out.
- Honey – Honey brings natural sweetness. You can substitute the same quantity of white granulated sugar or even brown sugar. If you use sugar, mix it into the mayonnaise an hour ahead of time so that it has time to dissolve and combine completely.
- Harissa Powder – Harissa powder, Harissa sauce, or Harissa paste can be found in the seasoning or International sections of most grocery stores. If you cannot find it, you can also use Paprika Powder or even cayenne pepper or Sriracha Sauce for more of a spicy kick.
Prep Steps for Harissa 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.
Making potato salad may seem like a lot of work, but it’s really very easy and can be done in advance. 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. 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.
Because they are small, cutting them to bite size means only cutting them in half or in quarters.
Dice the bell pepper and the celery, and slice the scallions. I like to save some of the scallion greens for garnish.
For the veggies, you can do this ahead and store them in the fridge or do this while the potatoes are cooking.
Cook and Assemble Harissa 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 over high heat and cook the potatoes until fork tender, about 10-15 minutes usually.
Drain the potatoes and let cool in the fridge.
In a small bowl, make the Harissa Mayo by adding the Mayonnaise, honey, salt, and pepper, and harissa seasoning.
Mix to combine. Taste for seasoning and if you want to add more Harissa or salt, do so to your preferences.
I made the salad in the same pot for less messy dishes, but you can also use a large bowl to mix it. Add all of the prepped veggies and the Harissa mayo.
Mix until completely combined. Taste for seasoning and add a pinch of salt if needed.
ENJOY! 😍 Carrie
Harissa Potato Salad Recipe FAQs
Potato salad recipes can use a variety of potatoes. 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.
Yes, you can definitely roast the potatoes for golden brown and crispy potatoes. To do so, pre heat oven to 400 F degrees. Cut the potatoes into 1 inch pieces, then place on a baking sheet or sheet pan and drizzle with olive oil, salt, and either black pepper or harissa powder. Toss to coat the potatoes, spread them out into a single layer, and roast for 20 minutes or until the potatoes are fork tender. Allow the potatoes to cool and then add to the recipe according to the instructions.
You can make this harissa potato salad up to 5 days in advance stored in an airtight container in the fridge. When serving, you may want to add a touch of mayonnaise to moisten it up. If you are serving this potato salad outdoors in warmth, then the best way to do so is to fill a larger bowl with crushed ice and then place the potato salad in a smaller bowl nested into the larger bowl surrounded with ice. This will keep it cool to prevent it from spoiling quickly. If you do not keep cool, you should only have it sit out for 1 hour at room temperature and 30 minutes if in the sun.
You can adapt this Red Skin Potato Salad recipe to your preferences and make it your own! Fresh dill is fantastic in this. You can also add a splash of white wine vinegar or tablespoon of dijon mustard. If you want to add smoky flavor and make it more decadent, you can add crispy bacon. Sliced hard boiled eggs are also a classic addition.
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.
Red Potato Salad Recipe with Edamame and Harissa
Ingredients
Veggies
- 2 lbs Baby red potatoes or Creamer potatoes (a mix of red and white is fine)
- 1 tablespoon Salt
- 2 Celery stalks
- 3 Scallions
- ½ Red or Orange Bell Pepper
- ¾ cup Edamame Beans, shelled
Harissa Mayo
- ½ cup Mayonnaise
- 1 tablespoon Honey
- 1 teaspoon Harissa or Paprika Powder
- ½ teaspoon Salt
- ½ teaspoon 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 tablespoon 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 any 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!
Notes
-
Can I use other potatoes?
Potato salad recipes use a variety of potatoes. 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. -
How long will this potato salad last?
You can make this potato salad up to 5 days in advance stored in an airtight container in the fridge. When serving, you may want to add a touch of mayonnaise to moisten it up. If you are serving this potato salad outdoors in warmth, then the best way to do so is to fill a larger bowl with crushed ice and then place the potato salad in a smaller bowl nested into the larger bowl surrounded with ice. This will keep it cool to prevent it from spoiling quickly. If you do not keep cool, you should only have it sit out for 1 hour at room temperature and 30 minutes if in the sun.
mimi rippee says
This is really nice. I LOVE harissa, and it’s perfect to season a potato salad. I’ve added chick peas before, but never thought of soy beans. Smart, and pretty!
Phyllis says
Looking forward to trying your reheating tips