Potato Salad with Grilled Shrimp and Harissa Vinaigrette
Recipe created by Chef Joyce Goldstein, food writer and consultant
For an extra flavor boost, marinate red potatoes while still warm in a spicy Moroccan harissa vinaigrette. Then toss with roasted peppers, red onions and mint. Top with grilled shrimp for a hearty salad, or serve without shrimp as a side to pita or focaccia sandwiches.
| Ingredients | Measures |
|---|---|
| New potatoes | 6 pounds |
| Yellow onions, cut in half | 4 each |
| Roasted red peppers, cut into large dice | 4 cups |
| Finely chopped red onions | 4 cups |
| Harissa Vinaigrette | 1 ¼ cups |
| Large shrimp, shelled and deveined | 4 pounds |
| Chopped mint | 1 cup |
| Green and black olives | 2 cups |
Method
Simmer potatoes with yellow onions until tender; drain, discard onion. When just cool enough to handle, cut potatoes in quarters. Toss potatoes, peppers, and red onions with ¾ cup Harissa Vinaigrette; marinate for a few hours.
Brush shrimp with small amount of Harissa Vinaigrette. Grill over gas or charcoal grill.
Just before serving, mix in ¾ cup of the mint. Mound salad in bowl or on individual serving plates. Top with shrimp. Sprinkle with remaining mint and drizzle with Harissa Vinaigrette. Garnish with olives.
Yield: 24 servings
Harissa Vinaigrette
To make Harissa Vinaigrette, whisk together 1/3 cup freshly squeezed lemon juice, ¼ cup harissa paste and ½ teaspoon salt. Slowly whisk in ¾ cup olive oil.
Yield: 1 ¼ cups
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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