Moroccan Potato Salad

Ingredients:

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

Directions:

1. 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. 
2. 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.
3. Remove from heat and set aside.
4. In a small bowl mix together the mayonnaise, harissa, pomegranate molasses, garlic powder, parsley, salt and pepper. 
5. Gently fold the mayonnaise mixture into the browned potatoes and mix well.
6. Toss in the sliced red onions and feta cheese.
7. Garnish with pomegranate seeds and micro greens or mint.

Notes:

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.