Place the prepared potatoes in a large pot along with 1 teaspoons coarse sea salt. Cover them with cold water and set the heat to high. When it starts boiling, cook them for 10 minutes or until fork tender with a slight resistance.
Using a slotted spoon, remove the ones that are done, drain them and transfer to a cutting board. While they’re still warm, cut them into bite-sized pieces before transferring them to a large baking sheet lined with foil.
Spread them out evenly so they cool off faster and season with ground sea salt and freshly ground black pepper; repeat the same steps with the remaining potatoes.
Let them cool off to room temperature and transfer them to the fridge for at least 2 hours.
Start making the chermoula about 15 minutes before time is up.
In the jar of a blender, add fresh parsley, lemon juice, lemon zest, clove of garlic, harissa powder, smoked paprika, ras el hanout, ground cumin, ground coriander, ground sea salt, freshly ground black pepper and olive oil.
Place the lid and process the ingredients on medium speed until well blended, stopping to clean the sides of the jar.
In a medium bowl, combine mayo and spice mixture blend; stir well.
Take the potatoes out of the fridge and transfer them to a large bowl. To this, add red peppers, green onions and dried raisins; stir to blend.
Add the chermoula mayo and gently stir until the ingredients are well coated. Cover and transfer to the fridge until ready to serve. Yields 8 cups.