| 8 | 30 | 227 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 3 |
| 908 gm | Potato |
| 3/4 cup | Parsley, fresh (minced) |
| 1 small | Red onion (peeled and minced) |
| 1 clove(s) | Garlic (peeled and minced) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1/2 tsp | Cumin |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
Place new potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 minutes. Drain potatoes and cool.
If using organic potatoes, leave skin on, otherwise peel potatoes, then chop into cubes and place in a mixing bowl.
Add parsley, red onion, garlic, and olive oil, and mix well. Season with salt and freshly ground black pepper to taste.
Serve at room temperature.
Refrigerate leftovers.
| Vegetables | 4.2 |
