Red Potato Salad Recipe with Edamame and Harissa

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Red Potato Salad Recipe with Edamame and Harissa in a bowl on table.  It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

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!

Cut raw red potatoes, celery, scallions, and bell pepper for Red Potato Salad Recipe with Edamame and Harissa.  It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

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.Cut raw red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

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.

Fork in a cooked potato over a pot of boiling potatoes for red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Drain the potatoes and let cool in the fridge.  

Make the Harissa mayo.

Harissa powder and mayo in a bowl for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Harissa mayo in a bowl for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

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.

Edamame, orange pepper, celery, and scallions in pot with cooked potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Red Potato Salad Recipe with Edamame and Harissa in a pot. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

ENJOY!  😍 Carrie

Red Potato Salad Recipe with Edamame and Harissa in a bowl on table. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

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

Course Salad, Side Dish
Cuisine American
Keyword cold salad, edamame, potatoes, sides
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings
Author Carrie Tyler

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

  1. 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.

    Cut raw red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!
  2. 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.

    Fork in a cooked potato over a pot of boiling potatoes for red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!
  3. 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.

  4. 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.

  5. Make the harissa mayo by simply mixing the Mayonnaise, honey, salt, and pepper, and harissa seasoning in a bowl.

    Harissa mayo in a bowl for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!
  6. 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!

    Red Potato Salad Recipe with Edamame and Harissa in a pot. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Fully Loaded Potato Salad

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This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

Gluten-Free

Fully Loaded Potato Salad…it’s like music to my ears.  Potato Salad in my opinion is perfect any way you make it, as long as it has mayonnaise, of course.  None of this German-style potato salad over here.  Show me da mayo!  Ok, now that you know that I am a mayo-lover, we can move on to the BEST PART of this recipe…it has everything you could want in a potato salad!

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  YUMM-Y!

If you have been following my recipes and my blog, you know that I love to create EASY, YUMMY, COMFORT-FOOD with a HEALTHY TWIST.  And what can be more comforting than Potato Salad with bacon, egg, and cheese?  So the healthy twist here is obviously the addition of veggies.  By adding carrots and spinach, you have made this healthy, right?  **note, I am whistling badly and stepping away from the computer**  Ok, so maybe healthy is a stretch, but the veggies are definitely good for you and therefore, I stand by healthy-ish.

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

My love for potato salad starts with my Mom, as she would make it for parties and for holidays, the times tied to warm memories.  One of my favorite memories on Thanksgiving and Christmas is having leftover Turkey or Ham with Mom’s homemade potato salad.  She and I would literally have a plate of it for breakfast, then lunch, then dinner again…it was a tradition for us.  Come to think of it, I bet this is where my love for leftover dinner for breakfast stems from!

PREP-AHEAD

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  Actually, this ENTIRE Potato Salad can be made in advance and probably SHOULD  be made 1-2 days ahead so the flavors really come together and seep into the potatoes.

That said, there are some ingredients that you should make ahead to have time to cool before being added to the salad: the potatoes, eggs, and bacon.

  • My Mom used to bake the potatoes and then peel them and cut.  I just find it easier to peel them first, cut them to the right size, and then cook them in boiling water on the stove.  Be sure to let them cool fully.
  • Next, hard boil the eggs and then fully cool.
  • For the bacon, cook it using whatever method you prefer so that it is crispy. I like the lazy mans version in the oven (see recipe for details below)
  • Finally, prep the rest of the items: dice the carrots, finely slice the scallions, rough chop the spinach, make the dressing, and when the eggs are cooled, peel the and then dice into small pieces.

Mix the Fully Loaded Potato Salad:

  • Now comes the best part…mix it all together!

That’s it!  ENJOY!

😍 Carrie

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

 

Fully Loaded Potato Salad

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 8 servings
Author Carrie Tyler

Ingredients

  • 2 Potatoes, large baking
  • 4 Bacon Slices, Pref Uncured Nitrate-Free
  • 3 Eggs
  • 1 Carrot, Large
  • 2 cups Baby Spinach Leaves, raw
  • 2 Scallions
  • 1 cup Mayonnaise
  • 4 tsp Yellow Mustard
  • 3/4 cup Cheddar Cheese, shredded
  • 1 tsp Salt (1 tsp for the potato water + to taste at the end)
  • Fresh Ground Pepper, to taste

Instructions

Prep-Ahead

  1. You will need 1 small pot for eggs, 1 medium pot for potatoes, and 1 sheet pan or skillet for bacon (depending on how you want to cook it).  Optional: metal cooling rack that fits into sheet pan.

  2. Make the potatoes by peeling them, then cutting into 3/4 inch pieces.  Cover them with cold water + 1 tsp salt and then bring to a boil.  Let them boil for about 5 minutes or until a fork slips in and out of the potato very easily.  Then drain the potatoes and gently rinse with cold water or place into an ice water bowl to stop the cooking (you don't want them to turn to much).

  3. Hard boil the eggs by covering them with cold water and bringing them to a boil.  As soon as the water starts to boil, turn off the heat, cover the pot and let sit for 7 minutes.  Remove the eggs and run under cold water.  Then put in the fridge to fully cool.

  4. The Bacon!  Cook the bacon using whatever method you prefer so that it is crispy.  I like the lazy mans version in the oven.  Turn the oven to 400 degrees F and cover a pan with aluminum foil, then place a metal cooking rack on top of the aluminum.  Place the bacon on the rack and then cook in the oven for 15 minutes or until the bacon is crispy, but not burned.  Drain on a paper towel and then let cool to crumble.

  5. While the eggs, potatoes, and bacon are cooking, you can dice the carrots, finely slice the scallions, and rough chop the spinach, just so there aren't any really large leaves.  

  6. When the eggs are cooled, peel the and then dice into small pieces.  Set aside or store in the fridge.

  7. To make the dressing ahead, in a small mixing bowl add the mayonnaise and the mustard.  Whisk together.  set aside or store in fridge until ready to mix into the salad.

Make the Potato-Salad (this can also be done ahead!)

  1. To a large mixing bowl, add the potatoes, carrots, spinach, scallion, bacon, shredded cheddar, and the dressing.  (NOTE: RESERVE 1/4 OF THE DRESSING FOR WHEN YOU ARE READY TO SERVE TO ADD SOME ADDITIONAL CREAMINESS.)  Mix gently folding the dressing in to coat and combine all ingredients.  Be careful not to break up or mush the potatoes.  

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!
  2. Once everything is combined, then add the egg and gently fold in again.  You can leave some of the egg to garnish at the end if you like.

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!
  3. That's it!  This salad is best when you let it sit for a few hours or over night so the potatoes soak up all of the wonderful flavors.  If the salad is a bit dry when you are ready to serve, simply add the reserved dressing and mix to add back some creaminess.  Serve and enjoy!

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!