This harissa potato salad is a total flavor bomb. It’s spicy, a little smoky, and naturally sweet from roasted carrots. Toss everything in a creamy, tangy dressing that’s bold but balanced. I love this for potlucks, weeknight dinners, or when I’m craving something that isn’t your typical mayo-heavy potato salad.
Why I Love This Recipe
This salad hits all the notes—spice, sweetness, creaminess, and a little crunch. I started making this one summer when I had a bunch of leftover roasted carrots and didn’t want them to go to waste. Turns out, they belong in potato salad.
- Roasted carrots give natural sweetness and depth
- Harissa brings just the right amount of heat
- The creamy dressing is balanced with lemon and garlic
- Can be made ahead and served warm or cold
- It’s a conversation starter every time
Makes
4 servings
Total Time
40 minutes
Exact Macros (Per Serving)
- Calories: 248
- Protein: 4g
- Carbs: 29g
- Fat: 13g
- Fiber: 5g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Roasting carrots caramelizes their natural sugars and makes them extra flavorful. Harissa paste adds complexity with chili, garlic, and spices. The starchy potatoes soak up the dressing, making every bite creamy and satisfying without turning mushy.
What You’ll Need
- 1.5 lbs baby Yukon gold potatoes, halved
- 2 medium carrots, peeled and sliced into thin sticks
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp mayo
- 1 tbsp harissa paste
- 1 garlic clove, grated
- Juice of half a lemon
- 1 tsp honey
- 1 scallion, thinly sliced
- Optional: chopped parsley or cilantro for garnish
Tools You’ll Need
- Large pot
- Baking sheet
- Mixing bowls
- Sharp knife
- Citrus juicer (optional)
- Spoon or spatula
Instructions
Step 1: Roast the carrots
Preheat oven to 425°F. Toss sliced carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and caramelized.
Step 2: Boil the potatoes
While the carrots roast, place the halved potatoes in a pot of salted water. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and let cool slightly.
Step 3: Make the dressing
In a bowl, whisk together mayo, harissa, grated garlic, lemon juice, honey, salt, and pepper until smooth.
Step 4: Combine everything
Add the warm potatoes and roasted carrots to a large bowl. Pour in the dressing and gently toss until everything is well coated. Top with scallions and herbs.
Step 5: Serve and garnish
Transfer to a serving bowl. Sprinkle with extra herbs if you’d like. Serve warm or cold.
Meal Plan Ideas
- Serve with grilled chicken or steak
- Add chickpeas for a full vegetarian meal
- Toss with arugula for a salad twist
- Pack it for weekday lunches
Common Mistakes
- Overcooking the potatoes – They’ll fall apart when mixed
- Not roasting the carrots long enough – You want caramelized edges
- Too much harissa – Start with a tablespoon and taste
- Serving too cold – Best slightly warm or at room temp
What to Serve With
- Grilled lamb or kebabs
- Roasted cauliflower steaks
- Flatbread and hummus
- A cold yogurt dip with herbs
FAQ
Can I make this ahead of time?
Yes! It holds up great. Just let it come to room temp before serving.
Is harissa really spicy?
It has a kick, but the mayo and honey tone it down. Start small and adjust to taste.
Can I use regular carrots instead of baby carrots?
Totally! Just slice them thin so they roast evenly.
What if I don’t have harissa?
Try a mix of chili paste and smoked paprika for a quick sub.
Hope You Try It!
If you love bold, spicy sides that are anything but basic, this is for you. Save this recipe, make it, and drop a comment to let me know how it went—or what you paired it with!