We made it with Calivirgin Premium Extra Virgin Olive Oil
Servings: 4-6 | Prep Time: 10 min | Total Time: 25 min
- 5 large potatoes
- 3/4 cup Calivirgin Premium Olive Oil
- 1/3 cup lemon juice
- 3 cloves garlic, crushed or minced
- 1 large onion red or white
- 1/4 cup parsley, freshly chopped
- Sea salt and pepper, to taste
- 3 tablespoons green onion, diced for topping
Cut the onion into thin slices, then cut slices in half. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well.
Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat.
Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain and place in a serving bowl or dish. Add onions and toss.
To make the dressing, in a small bowl, combine Calivirgin olive oil, lemon juice, garlic, salt and pepper with a whisk.
Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss and sprinkle with parsley.
Premium Extra Virgin Olive Oil