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
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!