Warm Potato Salad with Harissa

Better EnergyHealthy RecipesMindful EatingLongevity Cooking
Written By Justin Olivares

All Day Energy with this warm potato salad!

I HATE mayo. So, I'm always on the lookout for new ways to make potato salad and this one checks all the boxes for me: hearty, colorful and all day energy.

Recipe first, b.s. story about why potato salad means something special to me later.

Potato Salad:

  • 1½ lbs fingerling potatoes, tossed in oil, salt

  • 2-4 tbsp harissa (recipe in previous reel)

  • 1½ tbsp olive oil

  • 2 oz apricots, diced

  • 1 bell pepper, sliced, sauteed

  • 2–3 scallions, thinly sliced

  • 2 tbsp parsley

  • Kosher salt to taste

  • ¼ cup toasted almonds

  1. Roast fingerling potatoes at 400 for 15-20 minutes. Remove, let cool slightly, mash with mason jar or spatula. Spray with additional oil, return to oven for additional 15 minutes to crisp up.

  2. Slice and sauté peppers with oil and salt.

  3. While potatoes are still warm, toss gently with harissa.

  4. Mix in peppers, scallions, apricots, toss gently.

  5. Garnish with more harissa, chopped roasted almonds and parsley.

Harissa Sauce:

  • 2 dried ancho chilies

  • 2 dried guajillo or pasilla chilies

  • 1–2 chipotles in adobo

  • 1 heaping tbsp tomato paste

  • 2–3 garlic cloves, smashed

  • 1 tsp cumin seeds, toasted

  • 1 tsp smoked paprika

  • ½ tsp ground caraway

  • 1 tbsp lemon juice

  • ¼–½ cup extra virgin olive oil

  • Salt to taste

  • 4 boneless, skinless chicken breasts, seasoned with salt

  1. Soak dried chilies in hot water for 20 minutes, then remove stems/seeds.

  2. Toast cumin and caraway until fragrant.

  3. Blend all ingredients in a food processor or blender, adding olive oil gradually until smooth and spoonable.

  4. Rub chicken with sauce, sear in pan over medium high heat 2-3 minutes each side. Finish in oven until internal temperature of 165 degrees F is reached.

  5. Garnish with more sauce (thin out with water, lemon juice and adjust salt if needed) and fresh chopped herbs such as parsley, cilantro and even mint.

Many of us have memories of potato salad as part of a summer cookout with burgers hotdog or brats, if you’re like me and from the Midwest. But I also have a memory of the potato salad spoiling and looking gross and disgusting because of the puddle of mayo that the potatoes are sitting in.

So my version skips the mayo altogether and heads over to West Africa with a smoky and silky harissa sauce. Between the chilies in the sauce and the texture of the potatoes, this comforting side dish (or main dish if you’re fancy) checks all the boxes and keeps your gas tank on full all day long.

If you want more recipes like this, it’s as easy as grabbing my free better energy kit here. It has a 22 page pantry guide that includes tons of recipes, a seven day reflection journal to check in where you’re at and a sample day of eating with breakfast lunch dinner, and snack recipes.

And if you’re still reading this, that probably means you’d like to read, so you should sign up for resonate, my twice monthly newsletter, focused on longevity eating - sign up here. Insights, recipes and suggestions straight to your inbox. Cheers.

Justin

 

Justin Olivares