Middle Eastern Potato Salad

Wash potatoes well and then dice into 1/4″ pieces. Place in a heavy pot and cover with cold water. Add 1 tablespoon salt and place over medium high heat until they come to a boil. Then reduce heat and simmer slowly until the potatoes are fork tender (start checking them at 10 minutes).

While potatoes are cooking, make the dressing. Mix minced garlic with 1 teaspoon salt, then add lemon juice – this helps “cook” the garlic a little and mellows the taste. Add olive oil, remaining salt and black pepper. Mix dressing well – I like to use a jar with a tight lid and then shake to incorporate the ingredients well.

Once potatoes are done, drain them and then place in a large bowl. Add dressing over hot potatoes and mix well making sure not to smash potatoes. Add parsley and allow to cool.

Serve at warm temperature or cooled. Tastes great the next day! The perfect picnic side dish!