1 large can of baby potatoes OR roughly 2 cups of halved cooled, boiled baby potatoes. I like to leave the skins on.
Juice of 1 lemon (or more, depending on taste...I usually start with one).
1/4 cup extra virgin olive oil (this is a good time to use the good stuff, as the olive oil really shines in this dish...Quality matters!)
a good pinch of kosher salt
a good grinding of pepper.
1/2 cup of fresh curly parsley
This is very rustic. Just throw the cooled potatoes into a large bowl, pour in olive oil, sprinkle salt and pepper over, and tear or cut parsley into tiny bits and sprinkle over.
For maximum benefits from the lemon, ensure that it is at room temperature. Before cutting in half, roll the lemon on the table, slightly squeezing it. Cut in half, and squeeze out as much juice as you can...Dont worry about the seeds, just let them fall into the bowl, they can be picked out later.
Give the salad a quick toss, and marinate, covered, on the counter for a half hour or so....Dont refrigerate, as the flavor will suffer.
For variation, I sometimes substitute cilantro for the parsley, lime juice for lemon, peanut oil for olive oil, and add 2 small fresh chopped, seeded chilies and about a teaspoon of tamari. Then, you have a Thai potato salad!
Really, you could substitute any kind of fresh herb for the parsley, or in addition to the parsley.
Unfortunately, this salad doesn't keep very well, as it loses its freshness after a few hours...Dont worry, it won't last that long! :)
This is a perfect easy summer dish, and its very, very cheap! I always bring it to potlucks, as a vegan option, and everybody (carnivores included) has something good to say about it. Enjoy!