Peasant Potato Salad With Harissa Vinaigrette Recipe

Name: Peasant Potato Salad With Harissa Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the potato salad; 3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling); 1 cup butternut squash, 1/2-inch dice; 1/2 cup blanched green beans, cut into 1/4-inch rounds; 1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange); 1/4 cup kalamata olive, slivered; 1/4 cup scallion, thinly sliced; 1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil); For the vinaigrette; 1 small shallot, roughly chopped; 2 garlic cloves; 1/4 cup harissa (Middle Eastern chili paste available in tubes or jars); 1 tablespoon Dijon mustard; 1/4 cup rice wine or 1/4 cup champagne vinegar; 3/4 cup olive oil; salt and pepper, to taste

Servings: persons

For the potato salad
3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling)
1 cup butternut squash, 1/2-inch dice
1/2 cup blanched green beans, cut into 1/4-inch rounds
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup kalamata olive, slivered
1/4 cup scallion, thinly sliced
1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil)
For the vinaigrette
1 small shallot, roughly chopped
2 garlic cloves
1/4 cup harissa (Middle Eastern chili paste available in tubes or jars)
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

1
For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
2
Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
3
For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the potato salad, 3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling), 1 cup butternut squash, 1/2-inch dice, 1/2 cup blanched green beans, cut into 1/4-inch rounds, and more.

Yes, Peasant Potato Salad With Harissa Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peasant Potato Salad With Harissa Vinaigrette

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