Red Skin Potato Salad with Edamame & Harissa
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It’s creamy, crunchy, meaty, tangy, peppery, salty, and oh, it’s UNBELIEVABLE!
It’s creamy, crunchy, meaty, tangy, peppery, salty, and oh, it’s UNBELIEVABLE!
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Red potatoes
Celery
Scallions
Bell peppers
Edamame
Mayonnaise
Honey
Harissa powder/paste
Red potatoes
Celery
Scallions
Bell peppers
Edamame
Mayonnaise
Honey
Harissa powder/paste
Ingredients
Ingredients
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This is so much more interesting and fun vs. a classic potato salad recipe!
This is so much more interesting and fun vs. a classic potato salad recipe!
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1. Slice up the baby potatoes. They'll cook faster and evenly
1. Slice up the baby potatoes. They'll cook faster and evenly
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2. Heavily salt the water and boil your potatoes until they are fork tender.
2. Heavily salt the water and boil your potatoes until they are fork tender.
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3. Mix up the ingredients for your dressing for the salad.
3. Mix up the ingredients for your
dressing
for the salad.
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4. Add all the diced veggies, cooked potatoes and beans into a mixing bowl. Then stir in the dressing!
4. Add all the diced veggies, cooked potatoes and beans into a mixing bowl. Then stir in the dressing!
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5. Refrigerate until you're ready to serve! This salad can be stored in the fridge up to 5 days.
5. Refrigerate until you're ready to serve! This salad can be stored in the fridge up to 5 days.
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Everyone will appreciate a change up on a potluck favorite!
Everyone will appreciate a change up on a potluck favorite!
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