Potato Salad with Harissa Yogurt and Preserved Lemon Recipe
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 pounds small Yukon potatoes
  • Kosher salt, to taste
  • ½ cup Tillamook Plain and Simple 2% Farmstyle Greek Yogurt
  • ¼ cup olive oil
  • ¼ cup harissa
  • 1 tablespoon finely chopped preserved lemon
  • 1 cup flat-leaf parsley
Directions
  1. Place the potatoes in a large pot and cover with water by 1 inch. Add salt and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and let cool slightly.
  2. In a large bowl, whisk together the Tillamook Farmstyle Greek Yogurt, olive oil, harissa and preserved lemon. Add the warm potatoes and parsley. Season with salt and toss. Serve warm or cold.
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