1 1/2 lb. small red potatoes, scrubbed (with skin on)
2 tbsp. fresh, chopped flat leaf parsley
salt and pepper, to taste

DRESSING:

juice of 1 lemon
2 tbsp. olive oil
1 clove garlic, finely minced
2-3 tbsp. finely sliced red onion

Bring 2-3 quarts water to a boil in large pot. When water has reached a good boil, toss in 1 tablespoon of salt and add potatoes. Bring back to a boil and lower heat to a simmer. Don’t cook potatoes too fast or they will fall apart. Cook for about 15-20 minutes, until potatoes feel tender when you stick a knife in them.

While potatoes are cooking, make the dressing by combining lemon juice, olive oil, onion and garlic.

Drain potatoes when done. Cut potatoes in halves or quarters, depending on size. Toss with dressing while still hot so they will soak it up. Add parsley and toss again. Taste to check the seasoning and add salt and pepper as needed.

Best served at room temperature.

Submitted by: Trisha Jordan