This cold potato salad is perfect for any occasion, as it doesn't include cream or milk, making it great for travel meals. It's fresh and refreshing, filled with herbs, olive oil, and tangy lemon, ideal for barbecues, road trips, or potlucks.
1: Boil the Idaho potatoes until tender, then let them cool and cut into chunks.
2: Boil the eggs, then peel and chop them.
3: In a large bowl, combine the potatoes, boiled eggs, parsley, cilantro, chopped green onions, and radishes.
4: In a separate bowl, whisk together olive oil, the juice of fresh squeezed lemons, crushed garlic, harissa, salt, and pepper.
5: Pour the dressing over the potato salad and toss gently to combine.
6: Serve chilled or at room temperature.
