Potato Salad With Harissa Yogurt And Preserved Lemon Recipe

These spuds have serious international flair, with a tangy-spicy-smoky sauce made with Tillamook Yogurt

Make sure to dress and season the potatoes while they're still warm so they absorb the flavor of the sauce. The tangy yogurt sauce is already pretty spicy, but if you'd like more heat, just add more harissa to taste. Once the potato salad is made, it can be served warm or cold (and will disappear quickly either way).

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Recipe from the Tasting Table Test Kitchen

Potato Salad With Harissa Yogurt
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Kick up your potato salad with a tangy-tart-spicy-smoky dressing made with Tillamook Greek Yogurt and harissa.
Prep Time
Cook Time
to 6 servings
Total time: 30 minutes
  • 2 pounds small Yukon potatoes
  • Kosher salt, to taste
  • ½ cup Tillamook Plain and Simple 2% Farmstyle Greek Yogurt
  • ¼ cup olive oil
  • ¼ cup harissa
  • 1 tablespoon finely chopped preserved lemon
  • 1 cup flat-leaf parsley
  1. Place the potatoes in a large pot and cover with water by 1 inch. Add salt and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and let cool slightly.
  2. In a large bowl, whisk together the Tillamook Farmstyle Greek Yogurt, olive oil, harissa and preserved lemon. Add the warm potatoes and parsley. Season with salt and toss. Serve warm or cold.
Calories per Serving 223
Total Fat 10.6 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Cholesterol 3.2 mg
Total Carbohydrates 28.4 g
Dietary Fiber 3.8 g
Total Sugars 2.4 g
Sodium 480.5 mg
Protein 5.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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