Moroccan Potato Salad
A unique blend of roasted corn, baby kale, potatoes and harissa. Harissa is a North African spicy red pepper paste that gives this potato salad an incredibly unique and complex flavor. This is definitely worth the effort of tracking down the harissa. Take your potato salad to an entirely new level!
Ingredients:
4 or 5 red potatoes, boiled or baked
2 corn cobs, grilled
1/2 cup minced celery
1/4 cup minced shallot or red onion
3 Tbsp mayonnaise, plus more to taste
1 Tbsp harissa paste, plus more to taste
juice from 1/2 of a fresh lemon
kosher or sea salt, to taste
fresh ground pepper, to taste
1 bunch, baby kale
Directions:
- Cut potatoes into chunks.
- With a sharp knife, cut roasted corn kernels from cob.
- In a large bowl, combine potatoes, roasted corn, celery and onion.
- In a small bowl, whisk together the mayonnaise, harissa paste and lemon juice.
- Pour the dressing over the vegetables and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavors to combine.
- When ready to serve, stir in the baby kale.
Preparation time: 30 minute(s)
Number of servings (yield): 6
Microformatting by hRecipe.
Harissa Paste
Roast corn, then remove kernels with a sharp knife.
Combine red potatoes, roasted corn, minced celery and onion.
Whisk together the mayonnaise, harissa paste, lemon juice, salt and pepper.
Pour dressing over vegetables and gently toss to combine. Let potato salad chill for at least 30 minutes. When ready to serve, stir in baby kale and serve immediately.
