There is no dairy or mayonnaise, so this potato salad is good for an outdoor party or take on a picnic. The potatoes and dressing can be prepared up to 1 day in advance. Cover and refrigerate in different containers.
cooling time 3 hours
4 cups (a few pounds/about 1 kg) diced* organic red potatoes (1/2-inch/125mm)
2 large cloves of garlic
1 1/2 tsp. (7,5 ml) sea salt
1/2 cup (120 ml) chopped parsley (leaves and tender stems)
3 Tbs. (45 ml) each: organic lemon juice and olive oil
*They could be peeled before dicing, but most of the vitamins are between the skin and potato.
A. Potatoes:
1. Bring 6 cups (1,50 liters) of salted water to a boil, with the lid on.
2. Add the diced potatoes and bring to a boil, uncovered for about 5 minutes.
3. Drain the water.
4. Spread the potatoes over a tray to cool, about 1 hour.
5. Put them in the refrigerator uncovered for another 2 hours.
B. Dressing:
1. Mash the garlic and 1 tsp. (5 ml) sea salt.
2. Add the parsley, lemon juice, and olive oil. Mix well.
C. Serving:
1. Fold in the cooled potatoes into the dressing.
- Serve on a platter with slices of tomatoes, a few lemon wedges, and sprigs of parsley
- In a bowl with lemon wedges on the rim of the bowl.
