Carla Hall's Peasant Potato Salad with Harissa Vinaigrette

Try This Delicious Potato Salad For Dinner Tonight

"The Chew's" Carla Hall whips up some potato salad and apple pie.
Difficulty: Easy
Cook Time: min

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


  • For the potato salad:
  • 3 cups assorted potatoes, ½" dice (Yukon, purple, red bliss, or fingerling), about 2 pounds
  • 1 cup butternut squash, ½"dice
  • ½ cup blanched green beans, cut into ¼" rounds
  • ½ cup sweet peppers (red, yellow and/or orange), ¼" dice
  • ¼ cup kalamata olives, slivered
  • ¼ cup scallions, thinly sliced
  • ¼ cup chopped mixed herbs (parsley, thyme, mint and/or basil)
  • For the vinaigrette:
  • 1 small shallot, roughly chopped
  • 2 cloves garlic
  • ¼ cup harissa paste (Middle Eastern chili paste available in tubes or jars)
  • 1 tablespoon Dijon mustard
  • ¼ cup rice wine or champagne vinegar
  • ¾ cup olive oil
  • Salt and pepper, to taste
  • Cooking Directions

    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.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy of Carla Hall.

    Recipe Summary

    Main Ingredients: potatoes, squash, green beans, olives, garlic, shallot, vinegar

    Course: Side Dish, Salad, Starch

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