Potato salad is a beloved classic, often found at picnics, barbecues, and family gatherings. This Red Skin Potato Salad with Edamame and Harissa adds a modern, flavorful twist to the traditional recipe. By incorporating vibrant edamame beans and a spicy harissa mayo dressing, this salad is both visually appealing and delicious. Perfect as a side dish or a light meal, this recipe is sure to impress. Let’s dive into the ingredients and steps to create this unique and tasty potato salad.
Ingredients
Veggies:
- 2 lbs baby red potatoes or Creamer potatoes (a mix of red and white is fine)
- 1 tablespoon salt
- 2 celery stalks, chopped
- 3 scallions, sliced
- ½ red or orange bell pepper, diced
- ¾ cup shelled edamame beans
Harissa Mayo:
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon harissa or paprika powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
1. Prepare the Potatoes: Begin by washing the baby red potatoes thoroughly. Place them in a large pot, cover with water, and add 1 tablespoon of salt. Bring the water to a boil, then reduce the heat and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and let them cool to room temperature.
2. Chop the Veggies: While the potatoes are cooling, chop the celery stalks and slice the scallions. Dice the red or orange bell pepper into small pieces. Set the veggies aside.
3. Cook the Edamame: If using frozen edamame, cook them according to the package instructions. In the case of frozen edamame, cook according to package instructions.
4. Make the Harissa Mayo: In a small mixing bowl, combine the mayonnaise, honey, harissa or paprika powder, salt, and pepper. Stir until the ingredients are well mixed and the dressing is smooth and creamy.
5. Combine the Salad: Once the potatoes have cooled, cut them into bite-sized pieces and place them in a large mixing bowl. Add the chopped celery, sliced scallions, diced bell pepper, and shelled edamame beans. Pour the harissa mayo dressing over the salad ingredients.
6. Toss the Salad: Gently toss the salad until all the ingredients are evenly coated with the harissa mayo dressing. Be careful not to mash the potatoes while mixing.
7. Serve: Transfer the potato salad to a serving dish. Garnish with additional scallions or a sprinkle of paprika if desired. Serve immediately, or refrigerate for a few hours to allow the flavors to meld together.
Conclusion
This Red Skin Potato Salad with Edamame and Harissa offers a refreshing and flavorful twist on a classic dish. The combination of tender potatoes, crunchy vegetables, and spicy harissa mayo creates a delightful harmony of textures and tastes. Perfect for any gathering or as a light, satisfying meal, this potato salad is sure to become a new favorite. Enjoy the unique flavors and vibrant colors of this delicious recipe, and savor every bite of this modern take on a traditional dish.