Looking to elevate your potato salad game? This Zesty Red Skin Potato Salad with Edamame and Harissa Mayo offers a delightful twist on a classic dish. Combining creamy baby potatoes with crunchy veggies and a spicy harissa mayo, this salad is perfect for picnics, barbecues, or as a tasty side dish for any meal. The addition of edamame beans not only enhances the nutritional value but also adds a unique texture and flavor to the salad. Let’s dive into this vibrant and flavorful recipe.
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. Cook the Potatoes: Start 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. Prepare 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 you are using frozen edamame, prepare them as directed on the package. Once cooked, shell the edamame beans and set them aside.
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. Assemble 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. Mix 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 Zesty Red Skin Potato Salad with Edamame and Harissa Mayo is a refreshing and flavorful twist on a traditional favorite. The combination of tender potatoes, crunchy vegetables, and spicy harissa mayo creates a unique and satisfying dish that is perfect for any occasion. Whether you’re serving it at a summer barbecue or enjoying it as a side dish at dinner, this potato salad is sure to impress. Enjoy the vibrant flavors and the delightful textures of this modern take on a classic recipe!