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Potato Salad with Harissa Yogurt and Preserved Lemon

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

To see more recipes, go to "Dairy to Dream."

Potato Salad with Harissa Yogurt

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

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.

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