Arabic Potato Salad
Ingredients
- 1.5 lbs Russett potatoes this was 6 medium potatoes for me
- juice of a lemon 1/4 - 1/2 cup
- 3 Tablespoons olive oil
- 1 teaspoon minced garlic
- ΒΌ cup fresh parsley chopped
- salt & pepper to taste
Instructions
- Scrub, peel, and chop your potatoes into bitesize pieces. Add to a large pot of well salted water and boil until fork tender.
- Drain potatoes and return to pot.
- Add in lemon juice, olive oil, minced garlic, and chopped parsley. Toss then season with salt and pepper to taste.
- Let sit, covered, in the fridge for a few hours for flavors to really come together.
- Garnish with more chopped parsley and serve.
