When I made the black eyed bean salad a while back, I mentioned how parsley, onion, lemon, and olive oil make the perfect foundation for almost any salad.A longer while back, I also made a slightly more elaborate version of a potato salad, using dill and olives, which was great, but not to everybody’s picky standards.
This potato salad is much more basic and pleasing to even the pickiest of palates.
6 cups potato, peeled and 1 inch cubed
1/3 cup lemon juice
1/2 cup olive oil
1 1/2 tsp salt
1 cup chopped parsley
2/3 cup finely chopped onion
Put the potato in a pot, cover with cold water, and bring to a boil.
Boil for 10-15 minutes until tender to a fork’s prick.
Drain from the water and let stand 2-3 minutes in a strainer to evaporate extra water.
Toss the potato while still warm in a bowl with lemon juice, olive oil, and salt.
Set aside to cool.
When cooled, stir in the parsley and onion.
Serve at room temperature.