Place the small potatoes in a large pot. Cover them with cold water. 2. Place the pot on high heat and bring the water to a boil. 3. Boil the potatoes for 20 minutes, or until they are tender. To check for tenderness, insert a knife into a potato; it should slide in easily. 4. While potatoes boil, prepare the dressing: In a small bowl, combine the harissa spice, olive oil, a pinch of salt, a pinch of pepper, and the juice of half a lemon. Whisk these ingredients together until well combined. 5. Once the potatoes are cooked, carefully drain all the hot water from the pot. 6. Roughly chop each cooked potato in half. 7. Add the prepared harissa dressing and the spring onions (also known as green onions) to the chopped potatoes in the pot. Stir gently to coat all the potatoes. 8. Place the rocket (also known as arugula) in a large salad bowl. 9. Add the potato mixture on top of the rocket. 10. Gently toss the salad to mix the rocket and potatoes. 11. Crumble the feta cheese over the salad. 12. Sprinkle the chopped mint and pine nuts over the salad. 13. Taste the salad and add more salt and pepper if desired.