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Posted On July 12, 2021
- 2 ½ kilos russet potatoes, skins on (about 7 medium measurement)
- ¼ cup purple onion finely chopped (a couple of quarter of a big onion)
- 1/4 cup parsley, finely chopped
- ½ cup olive oil
- 1/3 cup lemon juice
- Chop potatoes in a uniform measurement into roughly 1-inch cubes.
- Place potato cubes in a pot and canopy with water add about 1½ tablespoons of salt.
- Boil the potatoes till barely softened and may simply be pierced with a fork.
- Drain the potatoes as quickly as they attain this consistency. They may nonetheless stay heat and can turn into barely softer so issue that into your cooking time. Take a look at round 5 minutes of the potatoes being within the boiling water as they cook dinner so much quicker when prechopped.
- Whereas your potatoes are boiling, in an enormous bowl (massive sufficient to suit and blend the potatoes, whisk collectively the olive and lemon juice, then stir within the parsley, purple onion a 1 teaspoon salt and roughly an 1/8 teaspoon pepper.
- You’ll want to alter the quantity of salt and pepper you add after the potatoes have been combined to attain the right quantity.
- Chill within the fridge. This dish is finest if ready the day earlier than and allowed to sit back in a single day.
Play with Your Meals
- Garnish with parsley sprigs.
- Garnish with paprika.
- Use purple potatoes