Spicy Potato "Salad"

I'm not eating mayo anymore but I miss potato salad so much. On a whim, I created this masterpiece of flavor. It uses a deliciously spicy harissa olive oil and BUTTER. YES BUTTER.



But it's worth it you know.

Did I mention it's served hot? Oh savory deliciousness...


Spicy Potato "Salad":

3 medium Yukon gold potatoes, cut into large chunks
1 medium red bell pepper, thinly sliced
1 1/2 cups fresh green beans
2 tbsp butter
***2 tbsp harissa olive oil
1 tsp kosher salt

In a small pot, boil potatoes until JUST fork tender. Add green beans and boil for an additional minute. Drain.

Meanwhile, heat 2 tbsp harissa olive oil in a large pan. Add bell pepper and saute for 3 minutes. Add butter, stirring until melted. Add potatoes and green beans to pan; season with salt. Cook an additional 2-3 minutes, mixing gently.

Serve hot. Serves 3.

The vegetables will still be crisp and crunchy and the potatoes will be just soft enough. If you prefer them softer, boil for an additional minute or so.

***So, harissa olive oil is probably going to be impossible to find. I got mine from Victorine Valley Farms awhile ago and it's no longer listed on their website. I'm still trying to find out if it's a seasonal item or if it's gone for good. Harissa itself is a spicy pepper paste that can be found in supermarkets, so it's reasonable to say that you can blend some harissa paste with regular olive oil to achieve this spicy flavor. Otherwise, some chili pepper paste and garlic will get the job done. I'll have to experiment a little more.