Tangy Potato Salad

Ingredients

• 1 kg (35.273 oz)baby potatoes
• 1cucumber
• ½ smallred onion
• about 55 g (⅓ cup)dried apricots
• about 15 g (¼ cup)fresh dill
• about 15 g (¼ cup)fresh parsley
• 2 slicespreserved lemon
• about 24 g (3 tbsp)unsalted roasted pistachios
• 60 ml (¼ cup)extra-virgin olive oil
• 45 ml (3 tbsp)red wine vinegar
• 15 ml (1 tbsp)harissa sauce
• 7.5 ml (½ tbsp)pomegranate molasses
• 7.5 ml (½ tbsp)maple syrup
• 5 ml (1 tsp)ground turmeric
• 2.5 ml (½ tsp)ground cumin
• 2.5 ml (½ tsp)ground sumac
• 1.25 ml (¼ tsp)salt

Instructions

1. 1

   Start the potatoes

   Put the baby potatoes in a large pot of simmering salted water.

2. 2

   Cook until tender

   Bring the water to the boil, then lower the heat to maintain a rapid simmer. Cook for 10–12 minutes, until a fork pierces the potatoes easily, then drain.

3. 3

   Mix the dressing

   While the potatoes cook, combine the dressing ingredients in a large bowl.

4. 4

   Add the salad

   Prepare the remaining salad ingredients, leaving out the pistachios, and add them to the bowl.

5. 5

   Combine the potatoes

   Let the drained potatoes cool briefly, then add them to the bowl and mix.

6. 6

   Finish with pistachios

   Scatter the pistachios over the salad. Add more fresh herbs on top if desired, then serve.

What is tangy potato salad?

Potato salad is a dish of cooked potatoes tossed with other ingredients and a dressing, with versions found across many cuisines. This recipe takes inspiration from Middle Eastern and Mediterranean flavours rather than relying on a creamy dressing.

Sweet dried apricots, preserved lemon, fresh herbs and a spiced, sharp dressing give the potatoes a mix of tang, sweetness and warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 5g protein, 40g carbs, 12g fat.

The potatoes and dried apricots provide most of the carbohydrate, while olive oil is the main source of fat. The potatoes, herbs and pistachios contribute some protein, though this is primarily a side dish rather than a protein-centred meal. Serve it with a protein-rich main and extra vegetables for a more balanced plate.

The dressing brings the balance

Tang: red wine vinegar and preserved lemon give the salad its sharp edge, while pomegranate molasses adds a fruity note.

Heat and spice: harissa, turmeric, cumin and sumac make the dressing lively and aromatic. Stir them through the oil and vinegar so they are distributed throughout the salad.

Cook the potatoes until just tender

Simmering keeps the baby potatoes intact while they cook through. Start checking at 10 minutes: a fork should slide in easily, but the potatoes should not be falling apart.

Drain them well and let them cool briefly before mixing. Slightly warm potatoes take on the dressing readily without wilting the herbs as much as very hot ones might.

Prepare the mix-ins

Fresh herbs: dill and parsley bring a clean, leafy contrast to the bold dressing. Chop them before adding so their flavour spreads through the bowl.

Sweet and crisp additions: dried apricots add chewy sweetness, cucumber brings freshness, and pistachios provide crunch. Keep the pistachios aside until serving so they retain their texture.

Serve it warm or chilled

The salad can be served after mixing, while the potatoes are still slightly warm, or chilled for a cooler side. If making it ahead, hold back the pistachios and sprinkle them on just before serving.

It goes well with grilled vegetables, fish, chicken or a spread of other salads. The herbs and tangy dressing also make it a good match for simply seasoned mains.

Adjust the seasoning at the end

Preserved lemon and harissa can vary in intensity, so taste the mixed salad before serving. If it needs more sharpness, adjust with a little vinegar; if it tastes too sharp, the maple syrup already in the dressing helps round it out.

The listed salt is modest, and the preserved lemon may contribute saltiness too. Taste before adding any extra.

Recipe notes & tips

• Choose potatoes of a similar size so they finish cooking at the same time.
• Cut the cucumber and apricots into small pieces for an even mix in each serving.
• Taste the dressing before adding it to the salad and check the balance of tang, heat and sweetness.
• Let the potatoes cool briefly after draining so they hold their shape when tossed.
• Add the pistachios at the end to keep their crunch.

Variations

• Add chickpeas: fold in drained chickpeas for a heartier salad.
• Change the herbs: use extra parsley or dill if you only have one of them.
• Adjust the heat: use less harissa for a gentler dressing.
• Swap the nuts: use chopped almonds instead of pistachios.
• Add pomegranate seeds: scatter them over the salad for a fresh, tart finish.

Common mistakes to avoid

• Overcooking the potatoes: they can break apart when mixed; drain them as soon as a fork pierces them easily.
• Mixing in very hot potatoes: they may soften the cucumber and herbs; let them cool briefly first.
• Adding pistachios too early: they can lose their crunch; sprinkle them on just before serving.
• Skipping a taste of the dressing: preserved lemon and harissa vary in intensity; taste and adjust before serving.
• Leaving the potatoes undrained: excess water can dilute the dressing; drain them thoroughly.

How to store

Keep leftovers in a covered container in the fridge and eat within 3 days. Serve chilled or let the salad come towards room temperature; reheating is not necessary. Store any extra pistachios separately and add them just before serving.

Frequently asked questions