Harissa Vinaigrette and Potato Salad

Harissa Vinaigrette is hot and tasty drizzled over this colorful, interesting salad - the dressing recipe makes more than you need. Store the remainder in the fridge. Adjust the quantities of the salad ingredients to suit your purpose (appetizer or main course) and feel free to substitute your favorite herb in place of the mint. There is no reason why you cannot replace the chicken with halibut, salmon or even large, grilled portabello mushrooms. Read over the whole recipe before you begin.

Salad ingredients:

• 4 medium new potatoes
• 1 red pepper, cut into large pieces
• 1 cup red onion, finely chopped
• 4 boneless chicken breasts
• 1/4 cup fresh mint, chopped
• 1 cup green and/or black olives (your favorite type)

• 1/3 cup freshly squeezed lemon juice
• 1/4 cup Harissa paste
• 1/3 - ½ tsp. salt (to taste)
• 3/4 cup olive oil

Potato salad recipe: Simmer potatoes until tender and drain. When just cool enough to handle, cut potatoes into quarters. Toss potatoes, red pepper and onions with 1/4 cup of the vinaigrette in large serving bowl. Refrigerate for a few hours.

Brush chicken with a small amount of the vinaigrette. Grill chicken on barbecue, in oven or on stove until cooked through. Once cooled off, cut into slices or bite-sized pieces.

Just before serving, add ¼ cup of the mint to the marinated potato salad. Place a mound of salad on each serving plate. Top with chicken and then sprinkle with remaining mint. Drizzle vinaigrette over top of each salad bowl or plate (use ¼ - ½ cup for this purpose, depending on how much ‘heat’ you like) and garnish with olives.

Serves: 4-6

Source: www.wisconsinpotatoes.com

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