🌎 The World Cookbook

5 -6 large potatoes, cooked (peeled and boiled or nuked on high for 12 minutes)
1 1/2 tablespoons finely minced garlic
1 teaspoon salt
1 tablespoon red wine vinegar
1 1/2 lemons, juice of
3/4 cup olive oil ( olive oil is GOOD for you. Don't be afraid to use it!)
1 cup chopped parsley or cilantro

Drain the (hot) potatoes of any liquid and cut into nice big chunks. Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir). Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold. If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.