Potato Salad with a Harissa-Style Dressing | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Heat fingerling potatoes tossed in a creamy and spicy harissa dressing

Preparation: 10 minutes
Cooking time: quarter-hour

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Substances:

• 1 lb (450 g) fingerling potatoes (assorted colours if accessible)
• 2 tablespoons olive oil
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 crimson bell pepper, seeded and lower into 1-inch items
• 2 contemporary crimson chilies, seeded and minced
• 1 teaspoon floor turmeric
• 1/4 teaspoon habanero or cayenne powder, or to style
• juice from 1 lime (2 tablespoons)
• small bunch of scallions, inexperienced and white components, sliced
• 1/4 cup contemporary mint leaves, trimmed and finely chopped
• 1/4 cup contemporary cilantro, trimmed and finely chopped
• 1 teaspoon sea salt, or to style

Directions:

• Scrub the potatoes beneath chilly water. Slice into 1-inch items and place in a medium saucepan. Cowl with chilly water. Convey to a boil, cut back the warmth to medium-high, and simmer, uncovered, till the potatoes are fork tender however nonetheless agency, about 10 to 12 minutes. Drain and put aside.

• To make the harrisa dressing, warmth the oil in a big skillet over medium-high warmth. When sizzling, add the coriander and cumin seeds and prepare dinner briefly till they darken a couple of shades and switch a reddish color. Flip down the warmth barely, add the crimson pepper and chilies, and sauté for a couple of minutes or till the pepper is seared and the pores and skin blistered. Stir within the turmeric and habanero or cayenne powder. Switch to a blender and add the lime juice. Course of right into a clean paste. Switch to a medium bowl.

• Add the nonetheless heat potatoes to the bowl and add the scallions, mint, cilantro and salt. Toss nicely to coat. Serve immediately or refrigerate to serve later. If you happen to select to let sit and serve later, it’s going to permit the flavors to mix.

Makes 6 servings