Harissa-potato salad

Harissa-potato salad

By
From
Arabesque
Photographer
William Meppem

A touch of harissa will liven up all sorts of soups and stews, or even a creamy potato salad such as this. If you are unable to make your own, then a good quality purchased paste will do.

Ingredients

Quantity Ingredient
6 medium waxy potatoes, steamed, peeled and cut into 2 cm dice
1 tablespoon chopped capers
4 whole spring onions, finely chopped

Mayonnaise

Quantity Ingredient
2 egg yolks
1 garlic clove, crushed with 1/2 teaspoon salt
75ml extra-virgin olive oil
75ml vegetable oil
1 lemon, juiced
1 tablespoon Red harissa
salt and pepper

Method

  1. Steam potatoes until tender, and while they are cooking, make the mayonnaise.
  2. Combine the olive and vegetable oils. Whisk the egg yolks well with the crushed garlic. Very gradually whisk in the oil, drop by drop, making sure each amount is thoroughly incorporated before adding the next drop. Once the mixture has thickened to a stiff paste, thin it with half the lemon juice. Continue to add the oil slowly, until all has been incorporated. Taste and adjust the seasonings and add the remaining lemon juice. Then stir in the harissa paste.
  3. Peel the potatoes while they are still warm and cut them into 2 cm dice. Mix them with the capers, spring onions and mayonnaise, thinned with a little cream if desired.
  4. Season with salt and pepper.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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