Harissa potato salad
- Cut the potatoes into chunks and bring to the boil in plenty of salted water. Boil for about 15-20 minutes, then drain well and place on a baking tray. Drizzle with olive oil and place in a 200C oven. Roast for about 25 minutes until the edges start to crisp.
- Slice the red onion very thinly and place in a small bowl and cover with lemon juice. Set aside for about 10 minutes.
- Remove the potatoes from the oven and set aside. Allow the potatoes to cool slightly as the salad is best prepared warm.
- Place potatoes in a bowl and add the harissa, sour cream or yoghurt, and the red onion in lemon juice. Add most of the herbs and gently combine. Garnish with additional herbs. Serve warm, but can also be served cold.