1.5 lb Red Potatoes
1 Pinch of Fresh Parsley Leaves, minced
1 Large Clove of Garlic, minced
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Black Pepper
Bring about 3 Quarts of water in a large stock pot to a boil on high heat. In the meantime, wash potatoes in cool water then let sit in a fresh cool water bath for ten minutes while the water reaches rolling boil.
Add a pinch of salt to the water then place potatoes gently.
Let boil on high for 35 minutes or until the potatoes are tender enough to pierce with a knife throughout.
Let the potatoes cool to the touch. While they cool, wash and chop the parsley and chop the garlic.
Once the potatoes are cool enough, peel as much of the skin off as possible. My peeling trick is to wet my hands in cold water. It helps pull off the skin much easier. Washing my hands off between each or every other potato, as the starch sticks to the hands.
In a large mixing bowl, add rustic cubed potatoes (not perfect), the parsley, garlic, salt, pepper and drizzle with the olive oil. Mix well to combine the flavors.