- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 1 cup
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Harissa seasoning may become your new favorite ingredient after you get a taste of this irresistible potato salad. The Tunisian spice blend is loaded with the smoky, savory flavors of paprika, cumin, and red pepper, while ground coriander adds a hint of sweetness that makes anything you sprinkle burst with complex aromas. In the case of this tantalizing recipe, a combo of sweet potatoes and russet potatoes gets tossed in the delicious seasoning and mixed with chopped celery, dried apricots, red bell pepper, and plenty of aromatic herbs. This is not your average potato salad—this is a sophisticated, complex, and completely scrumptious dish that will impress even the pickiest eaters!
Tip: To make your own harissa seasoning, in a small bowl combine 1 tablespoon crushed red pepper; 1 teaspoon each smoked paprika, ground cumin, and ground coriander; ½ teaspoon garlic powder; and ¼ teaspoon caraway seeds. For a finer texture, place in a coffee grinder or small food processor and grind until very fine. For extra flavor, toast spices in a dry skillet over medium 1 minute.
Ingredients
- 4 tablespoons lemon juice
- 1 tablespoon tahini
- 1 tablespoon salt-free harissa seasoning (such as Frontier brand)
- 1½ lb. sweet potatoes, peeled and cut into ½-inch cubes
- 1½ lb. russet potatoes, peeled and cut into ½-inch cubes
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ½ cup chopped celery
- ¼ cup chopped dried apricots
- ¼ cup aquafaba
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1 clove garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup slivered almonds, toasted
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl combine 2 tablespoons lemon juice, the tahini, harissa seasoning, and 1 tablespoon water. Add sweet potatoes and russet potatoes; toss to coat. Place all potatoes on prepared baking sheet. Roast 15 to 20 minutes or until tender. Transfer sheet to a wire rack; cool 20 minutes.
- In a large bowl combine roasted sweet potatoes, the onion, bell pepper, celery, and apricots. In a small bowl whisk together the remaining 2 tablespoons lemon juice and the next seven ingredients (through garlic). Drizzle over potatoes; toss to coat. Season with salt and black pepper. Sprinkle with almonds.
Per serving (1 cup): 186 calories, 36.5 g carbohydrates, 4.5 g protein, 3 g total fat, 0.5 g saturated fat, 0 g cholesterol, 101 mg sodium, 5 g fiber, 8.5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 2 votes)I love this recipe! A lot of chopping, but great spices and lots of different textures.
Please correct the recipe instructions. It appears to instruct to roast only the sweet potatoes, when it should simply say "potatoes" including all of them.
Hi Patricia, You're right. We're sorry for the oversight and have just corrected the instructions. Thank you! Courtney Managing Editor Forks Over Knives
Is this a spicy, hot, dressing?
This recipe looks wonderful and I'm looking forward to trying it. I do have a question though: in step 2 you mention adding to a small bowl 2 tablespoons lemon juice and the next seven ingredients ("through garlic"). But garlic is not included in the list of ingredients. I know I could just add garlic to my own taste, but I'd like to make the recipe the way you liked it or intended it to be for my first time. Can you tell me how much you added? Thank you!
Oh my goodness, I just did see the garlic! No worries about a reply. Please forgive an old woman.