Mom’s Parsley Potato Salad

Mom’s Parsley Potato Salad

Ingredients

Serves 4 as a side

1 lb / 453 gr potatoes (I used red potatoes)

2 garlic cloves, peeled

1 bay leaf

1 teaspoon black peppercorns

2 tablespoons olive oil

Juice of ½ lemon

1 heaping tablespoon non-pareil capers

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

Directions

Put the potatoes, garlic cloves, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt. Bring to a boil, lower to a simmer and cook until potatoes are fork tender, about 5 to 8 minutes depending on their size.

Drain, discard the garlic, bay leaves, and peppercorns, and leave to cool slightly.

In a small bowl whisk olive oil and lemon juice. Add capers and half of the chopped parsley and season well with salt and freshly ground pepper.

Cut cooked potatoes into 1 ½-inch chunks and dress with parsley dressing.

Take a taste and adjust seasoning as needed.

Sprinkle with remaining parsley and serve.