Moroccan Potato Salad | Idaho Potato Commission

Ingredients

• <span class="s2">3 pounds Idaho® potatoes, cleaned </span>
• <span class="s2">1 tablespoon olive oil</span>
• <span class="s2">1 tablespoon butter</span>
• <span class="s2">1/4 cup mayonnaise</span>
• <span class="s2">3 - 6 tablespoons harissa, I used mild, adjust to taste if using hot</span>
• <span class="s2">3 teaspoons pomegranate molasses (syrup)</span>
• <span class="s2">1 teaspoon garlic powder</span>
• <span class="s2">1 teaspoon parsley, dried</span>
• <span class="s2">Salt & pepper, to taste</span>
• <span class="s2">1 small red onion, sliced thinly</span>
• <span class="s2">2 - 3 oz feta cheese, crumbled</span>
• <span class="s2">1 - 2 tablespoons pomegranate seeds, to garnish</span>
• <span class="s2">Small handful micro greens and/or fresh mint, to garnish</span>