Creamy Potato Salad with Ham, Pickles, and Harissa
This creamy potato salad is a chilled side dish made with tender potatoes, diced ham, crunchy pickles, cherry tomatoes, green onions, and a smooth harissa mayonnaise dressing. It is richer than a vinaigrette potato salad, a little more lively than a classic deli-style version, and it works for summer BBQs, meal prep lunches, potlucks, or a simple dinner plate with grilled meat or chicken.
This recipe is based on my YouTube video Mes Salades, where I prepared three different salads in one episode. For the website version, I isolated only the creamy potato salad and adjusted the proportions so the recipe is easier to reproduce at home. In the video, the method is very natural, a little bit “à l’oeil,” but here I want the balance to be reliable: enough sauce to coat the potatoes, enough acidity to wake everything up, and not so much harissa that it takes over the whole bowl.
The mistake to avoid is adding the dressing when the potatoes are still steaming hot. Warm potatoes are good because they absorb flavor, but hot potatoes can loosen the sauce and make it greasy. What I look for here is potato pieces that are tender but still holding their shape, with a creamy dressing that clings to the surface instead of pooling at the bottom of the bowl.
Why I Make This Potato Salad This Way
I make it this way because potato salad needs contrast. Potatoes are comforting, but on their own they are soft and mild. The cornichons bring crunch and acidity, the ham adds a salty bite, the tomatoes freshen the whole thing, and the green onions give color and a sharper finish.
The sauce is the real difference here. Instead of using only store-bought mayonnaise, the original video uses a homemade mayonnaise-style sauce with egg, mustard, lemon, oil, harissa, cream, salt, and pepper. That gives the salad a thicker, fresher dressing with a little heat. I prefer to soften it with a bit of cream because it coats the potatoes more gently and keeps the texture from feeling too heavy.
If you like creamy salads, this sits in the same family as a good creamy Cajun shrimp salad or a cold farfalle pasta salad, but this one is more rustic and potato-focused. It is not meant to be a light green salad. It is a real side dish, hearty enough to sit beside roasted chicken, sausages, burgers, or a simple omelet.
Ingredients You Will Need
Use waxy or semi-waxy potatoes if possible. Yukon Gold, yellow potatoes, red potatoes, or small baby potatoes work well because they stay creamy without falling apart. Russet potatoes can work, but they are more floury and can break down if overcooked.
You will need potatoes, ham, cornichons or small dill pickles, shallots, cherry tomatoes, green onions, and a small amount of fresh herbs. Tarragon gives the salad a French touch, but parsley is easier to find and works very well too.
For the dressing, you need egg, Dijon mustard, lemon juice, neutral oil, harissa, cream, salt, and pepper. The harissa should be added carefully. Some brands are mild and fragrant, others are salty and quite spicy. Start with a small amount, taste, then add more only if needed.
If you do not want to make a raw egg mayonnaise, use store-bought mayonnaise. I would rather give that option clearly than have someone feel unsure. Use about 3/4 cup mayonnaise, then whisk in Dijon, lemon, harissa, and a little cream until smooth.
For another sauce-style recipe that uses a creamy dressing approach without relying on classic mayonnaise, you can also look at my Caesar dressing without mayo. It is a different flavor, but the same idea applies: balance richness with acidity and seasoning.
Step-by-Step Instructions
1. Cook the potatoes
Place about 2 lb of potatoes in a pot and cover with cold water. Salt the water generously. In the video, I use the classic ratio of about 10 g salt per liter of water. At home, that means the water should taste lightly salty, not aggressively salty.
Bring to a boil, then cook until the potatoes are tender when pierced with a small knife. Depending on the size, this usually takes about 18 to 22 minutes. The knife should slide in easily, but the potato should not crumble apart.
Drain well. Let the potatoes cool for 15 to 20 minutes before cutting. You want them warm or room temperature, not hot and steamy.
2. Cut the potatoes
Cut the potatoes into bite-size pieces. Do not make the pieces too small. If they are tiny, they will break when you mix the salad and the final texture can become mashed instead of coated.
At this point, the potatoes should look moist but not wet. If there is water sitting on them, let them dry a few more minutes.
3. Prepare the garnishes
Finely mince the shallots. Slice the cornichons into small rounds. Dice the ham into small cubes. Cut the cherry tomatoes in half. Slice the green onions thinly.
The size matters more than people think. If the ham cubes are too big, they dominate. If the shallots are too chunky, you get sharp bites. I prefer everything small enough that each forkful has a little bit of everything.
4. Make the creamy harissa dressing
In a tall container, add the egg, Dijon mustard, lemon juice, and harissa. Start with the smaller amount of harissa. Blend with an immersion blender while slowly adding the neutral oil. The mixture should thicken into a mayonnaise.
Once it is thick, add the cream, salt, and pepper. Blend again for a few seconds. The sauce should be creamy, smooth, and spoonable. Not stiff like a jar of mayo, but not runny like salad dressing either.
You know it is ready when it coats a spoon and slowly falls back into the container.
5. Mix the salad
Place the potatoes in a large bowl. Add the shallots, pickles, ham, cherry tomatoes, green onions, and herbs. Spoon the dressing over the top.
Mix gently with a spatula or large spoon. Turn from the bottom of the bowl instead of stirring aggressively. The goal is to coat the potatoes without breaking them.
Taste before serving. Potatoes absorb seasoning, so you may need a little more salt, pepper, lemon juice, or a touch more harissa.
6. Chill and serve
Chill for at least 30 minutes if you have time. This helps the flavors settle. Before serving, stir gently and check the texture. If the salad feels too thick after chilling, loosen it with one spoonful of cream or a small squeeze of lemon.
Serve cool, not ice cold. Potato salad tastes better when the dressing has a little softness to it.
How This Recipe Is Different From Other Salad Recipes
This is a creamy potato side dish, not a green salad, not a pasta salad, and not a light vinaigrette bowl. That matters for SEO and for the cook.
If you want a lighter salad with crisp lettuce and a mustard dressing, make my chicken salad with mustard dressing. If you want a pasta-based summer side, my easy pasta salad ideas are in a different category because pasta needs a different cooling and dressing method.
This potato version is richer, creamier, and more filling. It is made to sit beside a main dish, almost like a cold comfort-food side. Think BBQ plate, roasted chicken, sausage dinner, or a picnic-style spread.
Substitutions
Use cooked bacon instead of ham if you want a smokier version. Keep the pieces small and crisp.
Use parsley instead of tarragon if you want a milder herb flavor.
Use Greek yogurt for part of the cream if you want a tangier dressing. I would not replace all the mayonnaise with yogurt because the sauce can become too sharp and less stable.
Use store-bought mayonnaise instead of making the egg and oil emulsion. Whisk 3/4 cup mayonnaise with 1 tablespoon Dijon, 1 tablespoon lemon juice, 1 to 2 teaspoons harissa, and 2 tablespoons cream.
Use diced celery instead of tomatoes if you want more crunch and less moisture.
Use smoked paprika instead of harissa if you want a milder dressing with color and warmth, but no real heat.
What to Serve With Creamy Potato Salad
This salad goes very well with roasted chicken because the creamy, tangy sauce balances browned skin and savory juices. Try it beside easy sheet pan chicken and potatoes if you want a generous family dinner, or serve a smaller portion with mustard chicken for a French-inspired plate.
For a casual summer meal, it also works with sausage and potato sheet pan dinner, even though that dish already has potatoes. In that case, serve a smaller spoonful as a cold creamy side.
If you want a brunch-style plate, pair it with a slice of Spanish omelet with potatoes and a simple green salad. For a party table, add classic deviled eggs because the mustard and pickle flavors connect naturally.
For a bigger cold salad spread, serve this with chicken Cobb salad or orzo pasta salad. The potato salad brings the creamy comfort, while the other salads add more freshness and texture.
FAQ
Can I make this potato salad ahead of time?
Yes. It is even better after 30 minutes to a few hours in the fridge. If making it the day before, keep a little extra cream or lemon juice aside to refresh the texture before serving.
How long does it keep?
Keep it covered in the fridge for up to 3 days. Since the dressing is creamy, do not leave it sitting at room temperature for a long time.
Can I use store-bought mayonnaise?
Yes, and it is the easiest option. Use about 3/4 cup mayonnaise, then season it with Dijon, lemon juice, harissa, cream, salt, and pepper.
Is the harissa very spicy?
It depends on the brand. Start with 1 teaspoon, taste, then increase. The heat should be noticeable but not aggressive.
Can I make it without ham?
Yes. Leave it out for a vegetarian-style potato salad, or replace it with chopped hard-boiled eggs, celery, or extra pickles.
Should I peel the potatoes?
You can, but you do not have to. Thin-skinned yellow or red potatoes are excellent with the peel left on. If the skin is thick or rough, peel them after cooking.
Creamy Potato Salad with Ham, Pickles, and Harissa
Ingredients
- 2 lb yellow potatoes Yukon Gold potatoes, or baby potatoes
- 2 small shallots finely minced
- 6 to 8 small cornichons or dill pickles sliced
- 4 oz ham diced small
- 1 cup cherry tomatoes halved
- 2 green onions thinly sliced
- 1 tablespoon fresh tarragon or parsley chopped
- Salt for the potato cooking water
- Creamy Harissa Dressing
- 1 very fresh or pasteurized egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 3/4 to 1 cup neutral oil
- 1 to 2 teaspoons harissa to taste
- 2 to 4 tablespoons heavy cream
- 1/2 teaspoon salt then adjust to taste
- Black pepper to taste
Instructions
- Place the potatoes in a pot, cover with cold water, and salt the water generously. Bring to a boil and cook for 18 to 22 minutes, or until tender when pierced with a knife.
- Drain the potatoes and let them cool for 15 to 20 minutes. Cut into bite-size pieces.
- Prepare the garnishes: mince the shallots, slice the cornichons, dice the ham, halve the cherry tomatoes, slice the green onions, and chop the herbs.
- In a tall container, add the egg, Dijon mustard, lemon juice, and harissa. Blend with an immersion blender while slowly adding the oil until the sauce thickens like mayonnaise.
- Add the cream, salt, and pepper. Blend again briefly until smooth and spoonable.
- In a large bowl, combine the potatoes, shallots, cornichons, ham, tomatoes, green onions, and herbs.
- Add the creamy harissa dressing and mix gently until the potatoes are well coated without breaking apart.
- Chill for 30 minutes before serving if possible. Taste and adjust with more salt, pepper, lemon juice, or harissa if needed.
Video
Notes
FAQ
Can I make this potato salad ahead of time?
Yes. It is even better after 30 minutes to a few hours in the fridge. If making it the day before, keep a little extra cream or lemon juice aside to refresh the texture before serving.How long does it keep?
Keep it covered in the fridge for up to 3 days. Since the dressing is creamy, do not leave it sitting at room temperature for a long time.Can I use store-bought mayonnaise?
Yes, and it is the easiest option. Use about 3/4 cup mayonnaise, then season it with Dijon, lemon juice, harissa, cream, salt, and pepper.Is the harissa very spicy?
It depends on the brand. Start with 1 teaspoon, taste, then increase. The heat should be noticeable but not aggressive.Can I make it without ham?
Yes. Leave it out for a vegetarian-style potato salad, or replace it with chopped hard-boiled eggs, celery, or extra pickles.Should I peel the potatoes?
You can, but you do not have to. Thin-skinned yellow or red potatoes are excellent with the peel left on. If the skin is thick or rough, peel them after cooking.🔗 Useful Links
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