Garlic-Parsley Potato Salad
I just added a new ingredient (garlic!) to this recipe I’ve been loving for years, and it came out great!
4 large Potatoes, boiled and cubed
3 cloves of Garlic, pressed
1 bunch of fresh Parsley, finely chopped
2 Eggs, boiled
Juice of 1 lemon
Salt, Pepper to taste
I start off by boiling the potatoes and eggs, then cooling them off in the fridge or freezer. Once the eggs are cool, I peel them and separate the yolks from the whites. The whites go in with the potatoes and the yolks I mash, adding the lemon juice, olive oil, garlic, salt, and pepper. Then I add this “sauce” to the potatoes and egg whites.
This is a great side dish for the summer. Yesterday was hot and humid, until it started pouring rain at night.
Calamar gave some great suggestions in comments, so I’m adding them in English…First, to steam the potatoes rather than boiling them, which is a GREAT idea, and much healthier. BTW, did you all know potatoes are high in iron?
Also, to use “old” potatoes, which are more “buttery” and absorb the flavors better. And for those of you who aren’t garlic fiends like we are, Calamar suggests adding the crushed/chopped garlic in olive oil the day before so the flavor isn’t so strong.