Harissa Tahini Potato Salad (Vegan)
This vegan harissa tahini potato salad is the perfect barbecue side. It’s perfect for anyone who isn’t a fan of mayonnaise-based potato salads. The dressing is spicy, creamy, garlicky and bright, and it offers a wonderful twist on a classic potato salad. Let’s get into what makes it so delicious, starting with an ingredient breakdown.
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 with leftovers 1x
Ingredients
- 750g baby potatoes (halve any large ones, leave small ones whole)
- 3 tbsp good-quality tahini (see Notes)
- 3 tbsp water
- 1 tbsp harissa paste
- 1 tbsp agave nectar
- ½ lemon, juice
- 1 garlic clove, minced
- ½ red onion, finely chopped
- 1 tbsp gherkins or cornichons, finely chopped
- 1 tbsp small capers
- extra-virgin olive oil
- 1 small handful fresh chives, thinly sliced
Instructions
- Place the baby potatoes in a large saucepan and cover with cold water. Season very generously with salt (this is key!) and bring to a boil over a high heat.
- Cook until tender, then drain and leave to steam dry until cool.
- Place the tahini, water, harissa paste, agave nectar, lemon juice and garlic in a small mixing bowl. Season with salt and pepper and whisk to combine. It’ll split at first but after a few seconds, it’ll come together as a smooth, creamy dressing.
- Transfer the cooled potatoes to a large mixing bowl. Add the red onion, gherkins and capers, followed by the dressing and a drizzle of extra-virgin olive oil. Toss well to coat.
- To serve, transfer to a shallow serving bowl and top with the chives, then serve and enjoy.
Notes
Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.
Find it online: https://zenaskitchen.com/harissa-tahini-potato-salad-vegan/