Fancy a fresh twist on a classic side dish? This easy Harissa Potato Salad with Tahini and Yoghurt is bursting with bold flavours, a creamy texture, and a gentle kick of heat. It’s the perfect addition to barbecues, picnics, or a laid-back lunch at home.
Estimated reading time: 3 minutes
Harissa Potato Salad
Unlike traditional mayonnaise-based potato salads, this version gets its creaminess from a mixture of tahini and yoghurt, balanced with the smoky heat of harissa paste. The result? A flavour-packed, nutritious side that feels both comforting and fresh.
Whether you’re after a veggie-packed salad, a make-ahead lunchbox option, or something different to serve at your next gathering, this spicy potato salad hits all the right notes.
The Recipe
It’s so, so easy. This is what we’ll be doing:
- Scrub and halve the potatoes (if they are big).
- Cook the potatoes (10 – 15 minutes).
- While the potatoes are cooking, we make the tahini yoghurt dressing.
- Mix it all up and serve.
Easy, right? All done under 30 minutes!
Ingredients
Our harissa potato salad uses basic ingredients: potatoes, harissa, tahini and yoghurt are the main ones.
Both harissa and tahini should be easily available in mainstream supermarkets these days, and most definitely in shops specialising in MIddle Eastern and Mediterranean products.
Failing that, you’ll find homemade recipes for both here on LinsFood.
How to Serve Harissa Potato Salad
This salad is incredibly versatile. Here are a few serving ideas:
- As a side dish: Pairs beautifully with grilled meats, halloumi, or roasted vegetables.
- As a main: Add chickpeas or lentils for extra protein and serve over leafy greens.
- In a wrap or sandwich: A flavour-packed alternative to plain fillings.
- On a sharing platter: Serve as part of a mezze-style spread with hummus, olives, and warm flatbread.
Make Ahead and Storage Tips
This Middle Eastern potato salad tastes even better after a few hours in the fridge as the flavours develop over time. Store in an airtight container and keep refrigerated for up to 3 days. Perfect for packed lunches or quick dinners.
It will be find out of the fridge for up to 8 hours.
Customise Your Potato Salad
Want to make it your own? Here are some optional twists:
- Add roasted red peppers or sundried tomatoes for a Mediterranean vibe.
- Use vegan yoghurt to make it dairy-free and for a vegan potato salad.
- Swap tahini for almond butter for a slightly sweeter, nutty flavour.
- Top with pomegranate seeds for a pop of sweetness and colour.
There you go. This Harissa Potato Salad with Tahini and Yoghurt is proof that simple ingredients can deliver seriously bold flavours.
Whether you’re planning a summer picnic, a weekday meal prep, or a flavour-packed side for your next BBQ, this salad will definitely impress. Let’s get cooking!
If you like the recipe, drop me a comment and let me know! And if you’re feeling like a star, don’t forget that 5-star rating!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Harissa Potato Salad Recipe
Ingredients
- 1 kg baby or salad potatoes
- 1 large pot of water
- 1 tsp salt
Dressing
- 1 garlic clove
- 1 spring onion
- 3 Tbsp harissa
- 2 Tbsp tahini
- 3 Tbsp yoghurt
- juice of 1 lemon
- 1 pinch salt to taste
- freshly ground black pepper
- ½ Tbsp EV olive oil
Go Crazy with the Topping (choose 1 or two)
- chilli flakes
- za’atar
- sumac
- crumbled feta
Instructions
Boil the Potatoes
- Scrub the potatoes clean, then halve them. Leave them whole if they are really small.1 kg baby or salad potatoes, 1 large pot of water
- Bring a pot of water to boil, with 1 tsp salt.1 tsp salt
- Carefully tip the potatoes in, and bring back to a simmer. Reduce the heat and cook for 10 – 15 minutes, until a knife can glide through.
- Drain, and tip into a salad bowl.
While the potatoes are coooking
- Crush or finely chop the garlic.Slice the spring onions finely.1 garlic clove, 1 spring onion
- Make the dressing: In a medium-sized bowl, whisk together the harissa, tahini, yoghurt, lemon juice, garlic, spring onions,olive oil, a pinch of salt and pepper until smooth.3 Tbsp harissa, 3 Tbsp yoghurt, juice of 1 lemon, 1 pinch salt, freshly ground black pepper, ½ Tbsp EV olive oil, 2 Tbsp tahini
Assembly
- Pour the finished dressing over the cooked potatoes and gently mix. Be sure to cover all the potatoes with the dressing.Taste and adjust seasning if necessary.
- Finish with some chilli flakes, za'atar, sumac or feta cheese. Or even some herbs if you like.
