A tasty and easy to make Moroccan Potato Salad! It's the perfect side dish for your next BBQ or get together.
3 lbs Idaho Potatoes, cleaned
1 Tbsp Olive Oil
1 Tbsp Butter
1/4 cup Mayonnaise
3 - 6 Tbsp Harissa, I used mild, adjust to taste if using hot
3 tsp Pomegranate Molasses (Syrup)
1 tsp Garlic powder
1 tsp Parsley, dried
Salt & Pepper, to taste
1 small Red Onion, sliced thinly
2 - 3 oz Feta Cheese, crumbled
1 - 2 Tbsp Pomegranate seeds, to garnish
Small handful Micro Greens and/or fresh Mint, to garnish
Fill up a large pot with cold water, add cleaned whole potatoes and bring to a boil. Boil potatoes for 20 - 30 minutes or until fork tender. Drain and allow to cool. Once cooled, slice the cooled potatoes into 1/2 inch slices.
In a large skillet, add the olive oil and butter and heat until butter is melted, then add the sliced potatoes and brown for about 3 - 5 minutes on each side. Remove from heat and set aside.
In a small bowl mix together the mayonnaise, harissa, pomegranate molasses, garlic powder, parsley, salt and pepper.
Gently fold the mayonnaise mixture into the browned potatoes and mix well. Toss in the sliced red onions and feta cheese. Garnish with pomegranate seeds and micro greens or mint.
Store Moroccan potato salad covered in refrigerator for up to 3 days.
If you are unable to find Pomegranate molasses (syrup), you can substitute half of the amount with lemon juice.
Recipe by Little Figgy Food at http://www.littlefiggy.com/potato-salad-recipe/