Best 12 Peasant Potato Salad With Harissa Vinaigrette Recipes

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Peasant potato salad with harissa vinaigrette is a delicious and easy-to-make dish that is perfect for potlucks, picnics, or a quick and easy weeknight meal. This classic dish combines simple, everyday ingredients with a flavorful dressing that packs a punch. With the perfect balance of tangy, spicy, and herbaceous flavors, this potato salad is sure to be a hit with your family and friends.

Let's cook with our recipes!

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE



Peasant Potato Salad With Harissa Vinaigrette image

Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!

Provided by Susie D

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling)
1 cup butternut squash, 1/2-inch dice
1/2 cup blanched green beans, cut into 1/4-inch rounds
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup kalamata olive, slivered
1/4 cup scallion, thinly sliced
1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil)
1 small shallot, roughly chopped
2 garlic cloves
1/4 cup harissa (Middle Eastern chili paste available in tubes or jars)
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Steps:

  • For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
  • Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
  • For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

HERB-VINEGAR POTATO SALAD



Herb-Vinegar Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

HOT POTATO SALAD WITH SCALLION VINAIGRETTE



Hot Potato Salad with Scallion Vinaigrette image

You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 4

2 pounds potatoes, sliced 1/3 inch thick
Salt
1/2 recipe Scallion Vinaigrette
1/4 cup fresh parsley, chopped

Steps:

  • Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
  • In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE



New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

HERB-VINAIGRETTE POTATO SALAD



Herb-Vinaigrette Potato Salad image

This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

3 pounds small red potatoes, quartered
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced radishes
6 green onions, sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
VINAIGRETTE:
3/4 cup olive oil
1/4 cup champagne vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PEASANT POTATOES



Peasant Potatoes image

This comes from my crock-pot cookbook. I serve it with garlic bread and extra parmesan cheese. Sometimes even a salad.

Provided by KGCOOK

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 onion, chopped
2 large garlic cloves, chopped
1/2 lb smoked beef sausage
1 teaspoon dried oregano
6 medium potatoes
2 cups savoy cabbage, sliced (or other)
1 cup red bell pepper, roasted
1/2 cup parmesan cheese, shaved
salt
pepper

Steps:

  • Slice sausage into 3/4 inch thick slices.
  • Cut potatoes into cubes 1 1/2 to 2 inch pieces.
  • Dice or slice red pepper.
  • Melt butter over medium heat.
  • Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
  • Stir in sausage and oregano.
  • Cook 5 minutes.
  • Stir in potatoes, and add salt and pepper to taste, mix well.
  • Transfer to crock-pot or slow cooker.
  • Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
  • Add cabbage and bell pepper last 30 minutes of cooking.
  • Top with parmesan cheese before serving.

Nutrition Facts : Calories 411.5, Fat 21.2, SaturatedFat 10.1, Cholesterol 49.6, Sodium 546.9, Carbohydrate 43.8, Fiber 6.3, Sugar 4.1, Protein 13.1

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE



Potato Salad with Toasted Cumin Vinaigrette image

Categories     Salad     Egg     Onion     Potato     Side     Fourth of July     Picnic     Quick & Easy     Lemon     Summer     Family Reunion     Jalapeño     Potluck     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved

Steps:

  • Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE



Potato Salad with Kalamata-Hazelnut Vinaigrette image

Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 5 medium), cut into 1/4-inch slices
1/2 cup chopped hazelnuts, toasted, divided
5 tablespoons rice vinegar, divided
1/4 cup water
1/4 cup olive oil
2 tablespoons minced fresh oregano
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
1/4 cup chopped Kalamata olives
2 medium ripe avocados
1 small red onion, finely chopped

Steps:

  • In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.

POTATO SALAD WITH MUSTARD VINAIGRETTE



Potato Salad with Mustard Vinaigrette image

Categories     Mustard     Potato     Side     Fourth of July     Picnic     Super Bowl     Quick & Easy     Vinegar     Summer     Party     Shallot     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
  • When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
  • Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

MUSTARD-VINAIGRETTE ROASTED POTATO SALAD



Mustard-Vinaigrette Roasted Potato Salad image

Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 8

2 lb small red potatoes, unpeeled, quartered
3 cloves garlic, sliced
1/4 cup extra-virgin olive oil
1 teaspoon fresh chopped parsley
Sea salt and freshly ground pepper, to taste
2 teaspoons country-style Dijon mustard
Juice of 1 medium lemon (2 to 3 tablespoons)
1 teaspoon honey

Steps:

  • Heat oven to 450°F. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
  • In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving

PEASANT POTATO SALAD



Peasant Potato Salad image

This is a very yummy and a much healthier alternative to traditional potato salad. Not only is it lower in calories, it is safe to stay outside during a cookout without the worry of the mayo getting spoiled. My husband, who is a very picky eater, devours this every time I make it. This recipe is a slightly adapted version from Top Chef's Carla Hall. She adds 1/4 cup slivered kalamata olives to hers, but I leave it out just because I don't like olives. I always use gourmet fingerling potatoes which come in all different colors (red, purple, yellow...). It makes for a beautiful and colorful salad.

Provided by redjonesy

Categories     Potato

Time 45m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

3 cups potatoes, 1/2-inch dice
1/2 cup green beans, cut into 1 inch pieces and blanched
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup scallion, thinly sliced
1/4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil)
1 small shallot, roughly chopped
2 garlic cloves
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Steps:

  • Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
  • While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
  • To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
  • In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
  • Chill or serve room temperature.

Nutrition Facts : Calories 482.7, Fat 40.8, SaturatedFat 5.7, Sodium 52.8, Carbohydrate 24.4, Fiber 3.6, Sugar 2.1, Protein 3.2

Tips:

  • For the best flavor, use small, waxy potatoes that hold their shape well when cooked, such as fingerling, baby Yukon Gold, or new potatoes.
  • Boil the potatoes in salted water until they are tender but still slightly firm, about 10-12 minutes. Do not overcook, or they will become mushy.
  • While the potatoes are cooking, make the harissa vinaigrette. Whisk together olive oil, vinegar, harissa paste, cumin, coriander, salt, and pepper.
  • Once the potatoes are cooked, drain them and let them cool slightly. Then, slice them into quarters or halves.
  • In a large bowl, combine the potatoes, vinaigrette, red onion, celery, and parsley. Toss to coat.
  • Serve immediately or chill for later.

    Conclusion:

    This peasant potato salad with harissa vinaigrette is a delicious and easy-to-make side dish that is perfect for summer potlucks, picnics, or barbecues. The harissa vinaigrette adds a spicy and flavorful kick to the salad, while the potatoes, red onion, celery, and parsley provide a variety of textures and flavors. This salad is also a great way to use up leftover potatoes.

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