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Side dishe for 6

Tangy Potato Salad

Cooked baby potatoes, cucumber, apricot, herbs, and a tangy harissa dressing make this colorful chilled salad.

$0.92per serving $
20 minstart to table
6servings

Middle EasternVegetarianDairy-freeBudgetSide dishesLunchesNo-cookSummer

Ingredients

  • 35 2/7 oz baby potatoes
  • 1 cucumber
  • 1/2 small red onion
  • 1/3 cup dried apricot
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • 2 slice preserved lemon
  • 3 tbsp unsalted roasted pistachios
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp harissa sauce
  • 1/2 tbsp pomegranate molasses
  • 1/2 tbsp maple syrup
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground sumac
  • 1/4 tsp salt

Steps

  1. Whisk the olive oil, vinegar, harissa, pomegranate molasses, maple syrup, turmeric, cumin, sumac, and salt in a bowl.
  2. Chop the cooked potatoes, cucumber, red onion, apricots, preserved lemon, dill, and parsley.
  3. Toss the chopped ingredients with the dressing until evenly coated.
  4. Stir in the pistachios and let the salad stand for 10 minutes before serving.

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