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    You are in: Home / Recipes / Peasant Potato Salad With Harissa Vinaigrette Recipe
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    Peasant Potato Salad With Harissa Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Susie D's Note:

    Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the potato salad

    • 3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling)
    • 1 cup butternut squash, 1/2-inch dice
    • 1/2 cup blanched green beans, cut into 1/4-inch rounds
    • 1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
    • 1/4 cup kalamata olive, slivered
    • 1/4 cup scallion, thinly sliced
    • 1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil)

    For the vinaigrette

    Directions:

    1. 1
      For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
    2. 2
      Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
    3. 3
      For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

    Ratings & Reviews:

    • on November 19, 2014

      55

      This was a great salad that I will prepare again for sure. We loved the combination of the ingredietens. As herbs I used savory (I wild kind, very spicy I have in the garden) and a perennial basil kind I have in a pot and I will bring through the winter (still with flowers!).The pumpkin (not a butternut but a "no name" one) was a small one from the garden. I halved the dressing, used only 1 teaspoon of harissa and as vinegar I used white balsamico one. I had a mustard with grains that I really love. I did not process the dressing, since simply stirring in a small cup until combined,I topped the salad with sliced green onion. Delicious result, too delaiciou! It was not easy to let a small portion for my DS for school.tomorrow! I almost forgot; I tossed all the ingredients as potatoes and pumpkin were still warm and we eat it lukewarm! I will keep this recipe looking forward to make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peasant Potato Salad With Harissa Vinaigrette

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.7
     
    Calories from Fat 376
    74%
    Total Fat 41.7 g
    64%
    Saturated Fat 5.7 g
    28%
    Cholesterol 0.0 mg
    0%
    Sodium 116.6 mg
    4%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.0 g
    12%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    mixed herbs

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