Spicy North African Potato Salad

Name: Spicy North African Potato Salad
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 650g/1lb 8 oz Small Potatoes; 1 tsp Harissa Spice; 2 tsp olive oil; juice of half Lemon; 4 Spring onions; 150g/6oz Rocket; 80g/3oz Feta; 20 chopped Mint; 2 tablespoons Pine nuts; Pinch Salt; Pinch Pepper

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Moroccan flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 60 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 29 min total

650g/1lb 8 oz Small Potatoes
1 tsp Harissa Spice
2 tsp Olive Oil
juice of half Lemon
4 Spring Onions
150g/6oz Rocket
80g/3oz Feta
20 chopped Mint
2 tablespoons Pine Nuts
Pinch Salt
Pinch Pepper

Step-by-step instructions

Cook potatoes - place potatoes in a pot of cold water, and bring to the boil. Boil 20 minutes, or until potatoes are tender. You know they are cooked when you can stick a knife in them and the knife goes straight through.
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
Once potatoes are cooked, drain water and roughly chop potatoes in half.
Add harissa mix and spring onions/green onions to potatoes and stir.
In a large salad bowl, lay out arugula/rocket.
Top with potato mix and toss.
Add fetta, mint and sprinkle over pine nuts.
Adjust salt and pepper to taste.

Why this works on a weeknight

Spicy North African Potato Salad genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Big Salad Bowls collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Spicy North African Potato Salad actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥗 Big Salad Bowls Vegetarian Moroccan ⚡ 30-Min Dinner Vegetarian Spicy