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Tangy Potato Salad

20 min



This recipes is a vibrant and zesty twist to the classic potato salad, featuring a delightful fusion of Mediterranean and Middle Eastern flavours. It's refreshing and tangy, with a hint of sweetness.



20 min


8 min


12 min

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  • 35 oz (1000 g)
    baby potatoes, halved
  • 1
    cucumber, sliced into half moons
  • ½
    small red onion, minced
  • ⅓ cup (43 g)
    dried apricots, chopped
  • ¼ cup (4 g)
    fresh dill, chopped
  • ¼ cup (4 g)
    fresh parsley, chopped
  • 2
    preserved lemon slices, minced
  • 3 Tbsp (23 g)
    roasted unsalted pistachios, chopped


  • ¼ cup (60 mL)
    extra virgin olive oil
  • 3 Tbsp (45 mL)
    red wine vinegar
  • 1 Tbsp (15 mL)
  • ½ Tbsp (7 mL)
  • ½ Tbsp (7 mL)
  • 1 tsp (3 g)
    ground turmeric
  • ½ tsp
    ground cumin
  • ½ tsp
    ground sumac
  • ¼ tsp
    salt, plus more to taste


  1. Add the potatoes to a large pot of simmering salted water.
  2. Bring the water to a boil, then reduce to a rapid simmer, cooking for 10 - 12 minutes until easily pierced with a fork. Then drain.
  3. Meanwhile, mix the dressing ingredients in a large bowl.
  4. Then, prepare the remaining salad ingredients (except for the pistachios) and add them to the large bowl as well.
  5. When the potatoes are done cooking, let them cool off a little before adding them to the large bowl. Mix.
  6. Sprinkle over the pistachios, and garnish with more fresh herbs on top if desired. Enjoy!


  • If you can't find any preserved lemon, consider adding some lemon zest to taste.
  • Harissa sauce is typically a thinner, milder form of harissa paste, blended with additional oil, tomatoes, or other liquids for a pourable consistency. It's available in both mild and hot varieties. For this recipe, we used the hot version.


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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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the_j_lifestyle * - July 13, 2024, 7:26 p.m.

Very delicious salad ♥️

Michaela - July 11, 2024, 11:57 p.m.

everyone asks for the recipe🤗

Eva Suijker - July 10, 2024, 6:30 p.m.

This is really nice! Very easy to make when you come home from a hard day of work. And the taste is really good! This is definitely a keeper and will return on our menu!

Dominika - July 10, 2024, 5:31 p.m.

Great combination of tastes✨

Michaela - July 7, 2024, 4:21 p.m.

I only have floury-cooking -we say this in germany- potatoes. Would it work in this salad?
Or is it better to use firm-cooking potatoes?

PUL Team - July 10, 2024, 1:38 a.m.

Hey Michaela, we suspect floury-cooking potatoes might become too soft and break apart in the salad. It's better to use firm-cooking potatoes for this recipe if possible, as they hold their shape better when mixed with the other ingredients. With that said, if you don't mind a bit of crumbling, then go for it! I imagine the taste should still be as delicious! 🙂

Jo Dales - July 6, 2024, 7:39 p.m.

Yummy yummy yummy 😋
I made this for my friend as she’s not really into cooking! She didn’t have a lot of the ingredients, so I offered to cook it for dinner! We had it with Salmon what a taste sensation. I wish you could have heard us going Mmmm Mmmm to each other 🤣 It was that tasty we realised when we’d finished that we’d not opened the wine!! 😜
I’m making it again next weekend for a family gathering. This will be a regular at my dinner table. My friend went off home with another container full for lunch the next day.
Thank you so much for your ongoing hard work and devotion to all your subscribers. Not only do you tickle my taste buds but you calm my nerves and I use you as my regular down time. 🙏

PUL Team - July 7, 2024, 2:05 p.m.

Thank you for the kind words and support, Jo! It means the world 🥰

Arla - July 2, 2024, 1:49 a.m.

This was a hit at a family bbq! Swapped the harissa for paprika and worked just as well. A crowd favorite, had to share the recipe.

Ash - July 1, 2024, 2:15 p.m.

This is so good! I added a whole lot of green lentils, spinach and radish to it to make it into a full meal. Definitely will be making it again! :)

PUL Team - July 1, 2024, 5:14 p.m.

Yay! Happy cooking, Ash 🤩

Judith - June 29, 2024, 8:02 p.m.

This is so good and so easy! Thanks for yet another great recipe! I can't get enough of it, I've made it twice within a week. I used fresh apricots instead of dried ones, works fine as well. Didn't have preserved lemons so I went for lemon zest.
This is a crowd pleaser for summer dinner parties, for sure! 🤩

PUL Team - June 29, 2024, 9:47 p.m.

Awe we're smiling from ear to ear hearing this, Judith! So glad that the potato salad was enjoyed with the substitutions 😊

Emma - June 29, 2024, 2:54 p.m.

Easy to make and so tasty! The apricots and nuts really add a nice texture, so don’t skip on them!

t.s. - June 29, 2024, 12:40 a.m.

This was so easy and so tasty! Thanks PUL!