Italian Potato Salad Recipe
3 -4 garlic cloves (if they’re really small, use 4)
1/4 cup chopped parsley
1 lb new potato, skins on (I like the small-ish ones best)
1/4 cup extra virgin olive oil
Boil potatoes, keeping skins on, until tender. Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley. Add olive oil and mix well. Let mixture sit while potatoes are cooking. When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture. (If you prefer to peel your potatoes, feel free). Stir well to coat potatoes. If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount. Salt and pepper to taste. This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.
Photo credit: Margaret Johnson