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Harissa Potato Salad with Mint and Lemon
Harissa—a chili paste from North Africa that is a Milk Street pantry staple—brings earthy spice, heat and bold flavor to an otherwise basic potato salad. Harissa varies in spiciness brand to brand, so start with 2 tablespoons and taste, then add more if you like. Before tossing the potatoes with the mayo, we combine them while warm with lemon zest, lemon juice and black pepper so they better absorb the seasonings. Fresh mint balances the heat, while red onion brings a refreshing bite.
4 to 6
Servings
50 minutes
Ingredients
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2
pounds russet potatoes, peeled and cut into ¾-inch pieces
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Kosher salt and ground black pepper
Directions
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01In a large saucepan, combine the potatoes and 1½ tablespoons salt, then add enough water to cover by 1 inch. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes.
Reviews
July 5, 2026
Spicy!
We loved this for a change of pace from traditional potato salad. I used small multi-colored potatoes cut in half or quarters. I had green onions on hand so used those along with celery instead of red onion or radishes. The mint was an interesting addition. I think the tube of harissa I have is quite spicy but we liked the heat.
May 9, 2026
Yum
This is delicious. I used Yukon golds because that’s what I had, but otherwise stayed on course. Did a mix of cilantro and mint. I recommend.
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