Enjoy the flavors of summer with this simple and fresh potato salad. Great for picnics and barbecues, the creamy taste of first-of-the-season yellow potatoes shines through in a light dressing. Keep it rustic by leaving the skins on. Perfect for sharing at potlucks too.
1 pound yellow potatoes, washed and cubed
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Boil the cubed yellow potatoes in a pot of salted water until they're tender. Drain and let them cool slightly.
In a bowl, combine the cooked potatoes, chopped red onion, and fresh parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the potato mixture and gently toss to combine, making sure everything is coated evenly.
Allow the salad to sit for a few minutes before serving to allow the flavours to meld together.