- 5-6 medium large potatoes
- ¾ cup of extra virgin olive oil (180 ml)
- ⅓ cup of lemon juice (80 ml)
- 3 cloves of garlic, crushed
- 1 large white onion
- Sea salt
- Fresh ground pepper
- ¼ cup of chopped fresh parsley (6.25 g)
- Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot with enough cold water to cover by 1½ inches, bring to a boil at medium-high heat. Check after 15 minutes for doneness, potatoes should easily be pricked with a fork.
- Cut the onion into thin slices, and then cut slices in half.
- Remove from heat, drain, and place in a serving bowl or dish. Stir in onions and toss.
- Prepare the dressing by mixing olive oil, lemon juice, garlic, salt, and pepper in a small bowl. Whisk the mixture well.
- When ready to serve, pour the dressing over potatoes, toss, and sprinkle with parsley.
- Serve warm, at room temperature or chilled.