Kipfler potatoes with green dressing and harissa almonds

Kipfler potatoes with green dressing and harissa almonds

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

This is a light and vibrant potato salad that teams nicely with fish.

Ingredients

Quantity Ingredient
800g kipfler (fingerling) potatoes

Green dressing

Quantity Ingredient
155g fresh or frozen peas
1/2 bunch coriander leaves and stems
1/2 bunch mint
3 anchovy fillets
2 tablespoons dijon mustard
2 teaspoons horseradish
juice of 1/2 lemon
125ml olive oil
1 teaspoon sea salt

Harissa almonds

Quantity Ingredient
1 heaped teaspoon red harissa paste
2 tablespoons honey
1 tablespoon olive oil
2 teaspoons sea salt
310g almonds

Method

  1. Preheat the oven to 180°C (350°F).
  2. Put all of the green dressing ingredients in a blender or food processor and pulse, in two-second bursts, until combined but still coarse.
  3. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to medium and simmer for 10–15 minutes, or until the potatoes are soft when pierced with the tip of a knife. Drain the potatoes and leave to cool.
  4. To make the harissa almonds, combine the harissa paste, honey, olive oil and salt in a bowl and mix well. Add the almonds and mix until evenly coated.
  5. Line a baking tray with baking paper. Spread the almonds over the tray and bake for 15 minutes, tossing halfway through.
  6. Slice the cooled potatoes and transfer to a serving bowl. Add the dressing and toss until evenly coated.
  7. To finish, sprinkle the salad with the harissa almonds.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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