HARISSA POTATO SALAD

For the love of picnicking.

2lb baby potatoes 

¼ cup mayo 

2 TB olive oil 

¼ red onion - small diced 

2 lemons - zest and juice 

¼ cup harissa (more or less depending on your spice desire) 

½ cup green olives, sliced 

Tsp each salt + pepper (to start, you might want to add more) 

Boil the potatoes until fork tender. I didn’t cut mine because I like them the size they are, but you can feel free to. Once fork tender let cool a bit and toss everything together. I loved it better the next day (as I always do with potato salads)