Spicy North African Potato Salad
Spicy North African potato salad brings the bold heat of harissa to a humble vegetable. This dish reflects how Moroccan cooks use preserved spices to build complexity in simple preparations, layering harissa's fruity depth with bright lemon and fresh herbs. The warm potatoes absorb the dressing while still holding their shape, creating a salad that tastes better the next day as flavors continue to meld.
Instructions
Cook potatoes - place potatoes in a pot of cold water, and bring to the boil.
Boil 20 minutes, or until potatoes are tender.
You know they are cooked when you can stick a knife in them and the knife goes straight through.
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
Once potatoes are cooked, drain water and roughly chop potatoes in half.
Add harissa mix and spring onions/green onions to potatoes and stir.
In a large salad bowl, lay out arugula/rocket.
Top with potato mix and toss.
Add fetta, mint and sprinkle over pine nuts.
Adjust salt and pepper to taste..
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