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!

Grilled Flank Steak Salad Recipe with Basil Dressing

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This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe!  It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing.  Now, if you’ve never had grilled romaine, oh man are you in for a treat!  It gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know.  It’s for this reason, you really only need a few ingredients to add and it’s just perfect.

WHAT CAN I DO WITH THE LEFTOVERS?

If you buy an even bigger flank steak than you need, you can get another dinner out of it.  I highly recommend a quick Stroganoff!  Just slice the flank steak thin and set aside.  Saute some sliced mushrooms in a large pan/skillet with finely diced onion and garlic.  Whisk in broth and sour cream, and then add the flank steak slices in just to warm them up.  Serve with noodles or rice or quinoa.  Click here to get 30 More Leftover Protein Dinner Ideas.

Here are some other tasty ideas for any leftover flank steaks:

Fork holding bit of sliced grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you will need access to a grill. Ideally, this would be a an outdoor grill, either gas or charcoal. However, you can also use a stovetop grill. If you don’t have a grill available, you can sear the romaine and the steak in a large skillet. You will want to finish the steak in the oven 350 F degrees for 15-20 min.

And mincing garlic is made super easy with a Garlic Press.

For the Basil Yogurt dressing, a blender or mini food processor is perfect for the job.

PREP-AHEAD FOR YOUR FLANK STEAK 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)

For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance.  The recipe is not in this post, so be sure to click the recipe link for that one.  All ingredients go into the blender and it takes only minutes!

Basil & Chive Yogurt Dressing in a jar on counter with basil leaves and chives on top and on the counter. This dressing with Lemon and Honey is creamy, light, savory, and a little bit sweet. It takes only minutes to make this delicious homemade dressing.  Basil & Chive Yogurt Dressing is perfect for salads, for drizzling over roasted veggies, steak, chicken, or fish, and amazing for dipping fries into!!

You can also make the marinade and marinate the flank steak 2 days in advance.  

Steak marinade ingredients in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Steak and marinade in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Can I use any other cut of beef or protein?

Flank steak really is the best for this recipe since it’s so easy to cook and always comes out perfectly tender for me.  However, if you cannot get flank steak, you will want to use another steak that is tender enough to grill, such as strip steak or even filet.  You could also make this recipe with chicken breast or shrimp!

COOK & ASSEMBLE YOUR STEAK SALAD RECIPE

Preheat your grill on high.  The flank steak will grill for about 5-7 minutes per side.  Five minutes will give you a beautiful medium rare.  Seven minutes will be more medium well.  Both will still be lovely and tender.

The romaine takes only 1-2 minutes per side, so I put them off at the end of the cooking.  Make sure to put them on the lower heat section of the grill and watch them closely.  Some char is great flavor!  Too much char will taste burnt and ashy, but you can simply cut off any part that burns too much.

Flank steak on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

flank steak and romaine lettuce halves on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Grilled romaine lettuce halves for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Do I have to grill the lettuce?  Can I use another lettuce?

You do not need to grill the lettuce, you could certainly slice it raw.  I just absolutely love the flavor that the grill imparts for this recipe.  You could also use escarole or green leaf lettuce.  The idea is to get a leafy head of lettuce that can be sliced in half with all of the leaves staying attached.  This way the entire half can grill up nicely.

Slicing the Flank Steak 

Let the flank steak rest for at least 5 minutes so that the juices redistribute into the meat and don’t come running out when you slice it.

To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak. 

Grilled flank steak being sliced on cutting board for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

When you are ready to serve, slice the grape tomatoes in half.  You can either serve the romaine lettuce whole or slice it up.  

ENJOY!  😍 Carrie

Sliced Grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.

Grilled Flank Steak Salad Recipe with Creamy Basil Dressing

This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe!  It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing.  The romaine lettuce is grilled so it gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know.  So few ingredients, but so much flavor!! #steaksalad #flanksteak #summerfood #easydinners #easysalads

Course Main Course, Salad
Cuisine American
Keyword 30 Minute Meal, basil, Beef, gluten free, salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 837 kcal
Author Carrie Tyler

Ingredients

Flank Steak

  • 2-2.5 lb Flank Steak
  • 3 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Water
  • 2 tsp Salt
  • 1 tsp Black Pepper

Salad

Instructions

Prep Ahead Steps

  1. For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance.  All ingredients go into the blender and it takes only minutes!

    Basil & Chive Yogurt Dressing in a jar on counter with basil leaves and chives on top and on the counter. This dressing with Lemon and Honey is creamy, light, savory, and a little bit sweet. It takes only minutes to make this delicious homemade dressing.  Basil & Chive Yogurt Dressing is perfect for salads, for drizzling over roasted veggies, steak, chicken, or fish, and amazing for dipping fries into!!
  2. Make the marinade by mincing the garlic and adding it to a large storage bag or glass container. Then add the olive oil, Worcestershire Sauce, water, salt, and black pepper. Last, add the flank steak and rub it around in the marinade until completely coated. Once coated, you can immediately grill or let sit sealed in the fridge for up to 2 days in advance.

    Steak and marinade in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Grill and Assemble

  1. Preheat your grill on high.  The flank steak will grill for about 5-7 minutes per side.  Five minutes will give you a beautiful medium rare.  Seven minutes will be more medium well. 

    Flank steak on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  2. For the Romaine lettuce, rinse it to remove any dirt and then completely dry it. Cut in half starting at the stem. Then brush or spray with olive oil. Place on the lower heat section of the grill and watch them closely to ensure they don't burn. They only need 1-2 minutes per side.

    flank steak and romaine lettuce halves on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  3. Remove the flank steak from the grill and let it rest for at least 5-10 minutes so that the juices redistribute into the meat and don’t come running out when you slice it. To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak.

    Grilled flank steak being sliced on cutting board for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  4. When you are ready to serve, slice the grape tomatoes in half.  You can either serve the romaine lettuce whole or slice it up.  

    Sliced Grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.