Potato Salad with Harissa Mayo
- 3 medium potatoes
- 3 medium carrots
- 1 cup of frozen or fresh green peas
- 5 medium pickles (we used Bubbie’s kosher dill pickles)
- 1 cup of mayonnaise
- 2 tablespoons of vinegar
- Salt and pepper to taste
In a medium pot, cover the peeled potatoes with salted water and bring to a boil. Once tender, drain the potatoes and allow them to cool. Do the same for the carrots unless you’re using frozen carrots. Thaw the frozen peas and rinse underwater.
In the meantime, whisk together the mayo, harissa hot sauce, salt, pepper, and vinegar. Cut the potatoes into medium sized cubes and toss into the vinaigrette. Fold in the peas, carrots, scallions, and pickles until evenly combined.
Refrigerate for 1-2 hours to chill before serving.