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Creamy Potato Salad with Ham, Pickles, and Harissa

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.
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Temps de préparation 20 minutes
Temps de cuisson 20 minutes
Catégorie Entrée
Cuisine French-inspired, North American
Portions 6 portions
Calories 360 kcal

Ingrédients
  

  • 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.

Vidéo

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.
Mots clés BBQ Side, Creamy Salad, Potato Salad