Place the halved baby potatoes in a large pot and cover them with 1 inch of cold, salted water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.

While the potatoes are cooking, prepare the spicy dressing in a large mixing bowl. Whisk together the olive oil, harissa paste, minced garlic, ground cumin, smoked paprika, lemon juice, salt, and black pepper until completely smooth.

Once the potatoes are tender, drain them thoroughly in a colander and let them sit for 2 to 3 minutes to allow excess steam to evaporate. You want the potatoes to remain warm so they can absorb the flavors of the dressing perfectly.

Transfer the warm potatoes into the large bowl with the harissa dressing. Gently toss the potatoes with a wooden spoon or spatula until they are evenly coated in the vibrant, spicy mixture.

Fold in the chopped cilantro, parsley, and halved kalamata olives, stirring gently to combine. Serve this smoky potato salad warm or at room temperature alongside grilled proteins, flatbread, or as a vibrant addition to a mezze platter.