Spring onion, tahini and harissa smash potato salad
Smashed potato salad season has arrived
Looking for a smashed potato salad with a twist? Meet the Middle Eastern-inspired potato salad you didn’t know you needed – my spring onion, tahini and harissa smash potato salad. This has everything going for it — creamy, spiced, tangy, and crunchy in all the right places. It’s the perfect side dish for BBQs, picnics, or just when you want to give your basic spud salad a big, bold upgrade.
I’ve taken crispy smashed potatoes (my forever obsession) and given them the salad glow-up with a luscious tahini-harissa dressing and loads of crunchy spring onions. It’s light yet indulgent, spicy but balanced, and honestly, I could eat the whole bowl straight from the fridge.
The dressing that changes everything
The real magic is in the creamy, punchy dressing, made from a mix of:
Rose harissa (a spicy, fragrant chilli paste)
Tahini (rich sesame paste)
Greek yoghurt
Mayonnaise
Lemon juice
Spring onions
Nigella seeds
Salt & pepper
It’s smoky, creamy, tangy, and loaded with Middle Eastern flavour — and clings to each golden edge of the smashed potato like an absolute dream.
FAQs
What is rose harissa and how is it different?
Rose harissa is a North African chilli paste that includes rose petals or rose water for a subtle floral note. It’s slightly sweeter and more complex than regular harissa, with layers of spice, smoke, and warmth. Think of it as harissa’s fancy cousin — still fiery, but with depth and perfume. That’s how I’m going to describe myself from now on.
What else can I use harissa for?
Once you’ve got a jar open, you can stir rose harissa into:
Marinades for chicken, lamb or tofu
Soups and stews
Pasta sauces (hello, spicy tomato harissa rigatoni)
Roasted veg (try it on carrots or cauliflower)
Toasted sandwiches or mayo for a flavour kick
What is tahini?
Tahini is a paste made from ground sesame seeds, and it’s a staple in Middle Eastern and Mediterranean cooking. It’s rich, nutty, slightly bitter, and creamy — kind of like a seed butter. It adds silkiness and a nutty undertone that balances spicy or citrusy ingredients beautifully. Most people may recognise it from adding it to hummus.
What else can I use tahini for?
Tahini isn’t just for hummus! Try it in:
Salad dressings or dips
Tahini brownies or cookies
Stirred into porridge with honey
Swirled into roasted veg
Drizzled over toast or pancakes
It’s a surprisingly versatile ingredient and lasts for ages in the cupboard. Don’t throw the pot out!
How long will this potato salad keep?
This smashed potato salad will keep in the fridge for up to 3 days in an airtight container, but to be honest it’s best enjoyed fresh as once the dressing has been added, the crunchiness will start to die down a little. Best served slightly chilled or at room temp. The flavours develop in the dressing even more the next day — a big win for meal prep or make-ahead dishes.
Will it be spicy?
It has a gentle heat, thanks to the harissa, but it’s well balanced by the creamy tahini, mayo and yoghurt. If you’re heat-sensitive, you can:
Use less harissa
Add a drizzle of honey to mellow the spice
Swap for a milder chilli paste or paprika for smoky depth without the fire
How can I make it vegan?
Easy swaps:
Use plant-based mayo and coconut yoghurt (or any unsweetened vegan yoghurt)
Double-check your harissa and tahini are vegan (most are)
Everything else is naturally plant-based! (hopefully I’ve not missed anything!)
The result? A vegan smashed potato salad that still brings all the crunch, creaminess and flavour.
Try out my Roast Potato Seasoning for an easy win
P.s. my seasoning is also vegan! Coat your smashed spuds in this unique blend for a super quick and simple way to spruce up your spuds. Grab your roast potato seasoning sachet now!
Get ready to scoop big, satisfying forkfuls of this crispy, creamy, spicy salad. It’s fresh, bold, and the ultimate upgrade to basic potato salad — and might just steal the show at your next summer spread. 🌞
Spring onion, tahini and harissa smash potato salad
By Poppy Cooks
https://www.poppycooks.com/recipes/spring-onion-tahini-and-harissa-smash-potato-salad/
Ingredients
For the smash potatoes
- 6-8 medium Maris Pipers, no need to peel
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp dried mixed herbs
- 2 tbsp olive oil
- Pinch of salt and pepper
Metric
Imperial
For the dressing
- 75g Greek yoghurt
- 50g mayonnaise
- 2 tbsp tahini
- 2 tsp rose harissa
- 4 spring onions, sliced - keep some separate for garnish!
- Zest of 1 lemon and a squeeze of juice
- 1 tsp nigella seeds to garnish
- Salt and pepper
Metric
Imperial
Instructions
- Slice your potatoes in half (or quarters if needed to make them all the same) and place into a saucepan. Cover with cold water and add a big pinch of salt. Bring to a boil and cook for 15-20 minutes until tender, then drain into a colander and leave to dry for 10 minutes.
- While the potatoes are steam drying, preheat the oven to 200ºc fan/220ºc/400ºf. In a small bowl, mix together the smoked paprika, garlic granules, dried mixed herbs, olive oil and a pinch of salt and black pepper. Tip all of the potatoes onto a baking tray (you might need 2) and use the base of a mug or bowl to smash them down flat.
- Brush the potatoes with the spiced oil mixture and pop the trays into the oven. Bake for 45 minutes, turning halfway, until super crispy. While they're in the oven, make your dressing.
- In a large mixing bowl, combine the tahini, yoghurt, lemon, mayonnaise, harissa, a pinch of salt and pepper and the sliced spring onions. Toss the crispy potatoes through the dressing and serve up in a large bowl, before sprinkling with the remaining spring onions and the nigella seeds. Serve with marinated barbecued chicken thighs for a delicious summer lunch.