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  • Prep-time: / Ready In:
  • Makes 8 cups

Harissa seasoning may become your new favorite ingredient after you get a taste of this irresistible potato salad. The Tunisian spice blend is loaded with the smoky, savory flavors of paprika, cumin, and red pepper, while ground coriander adds a hint of sweetness that makes anything you sprinkle burst with complex aromas. In the case of this tantalizing recipe, a combo of sweet potatoes and russet potatoes gets tossed in the delicious seasoning and mixed with chopped celery, dried apricots, red bell pepper, and plenty of aromatic herbs. This is not your average potato salad—this is a sophisticated, complex, and completely scrumptious dish that will impress even the pickiest eaters!

Tip: To make your own harissa seasoning, in a small bowl combine 1 tablespoon crushed red pepper; 1 teaspoon each smoked paprika, ground cumin, and ground coriander; ½ teaspoon garlic powder; and ¼ teaspoon caraway seeds. For a finer texture, place in a coffee grinder or small food processor and grind until very fine. For extra flavor, toast spices in a dry skillet over medium 1 minute.

Harissa-Roasted Potato Salad in a wooden bowl


  • 4 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon salt-free harissa seasoning (such as Frontier brand)
  • 1½ lb. sweet potatoes, peeled and cut into ½-inch cubes
  • 1½ lb. russet potatoes, peeled and cut into ½-inch cubes
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • ¼ cup chopped dried apricots
  • ¼ cup aquafaba
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 clove garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup slivered almonds, toasted


  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl combine 2 tablespoons lemon juice, the tahini, harissa seasoning, and 1 tablespoon water. Add sweet potatoes and russet potatoes; toss to coat. Place sweet potatoes on prepared baking sheet. Roast 15 to 20 minutes or until tender. Transfer sheet to a wire rack; cool 20 minutes.
  2. In a large bowl combine roasted sweet potatoes, the onion, bell pepper, celery, and apricots. In a small bowl whisk together the remaining 2 tablespoons lemon juice and the next seven ingredients (through garlic). Drizzle over potatoes; toss to coat. Season with salt and black pepper. Sprinkle with almonds.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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