Moroccan Potato Salad

1 pound of new potatoes, same size, unpeeled, scrubbed
3/4 cup of finely chopped flat-leaf parsley
1 small red onion (approximately 4 ounces)
1 1/2 tablespoons of extra-virgin olive oil
1/2 tablespoon of white vinegar
1 large clove garlic, finely chopped
Salt to taste
Freshly ground black pepper to taste

Put the potatoes in salted cold water to cover. Bring to the boil over high heat. Reduce the heat to medium-high and cook until tend, not mushy. Do not over cook them.

Drain the potatoes and set them aside to cool to warm.

In a bowl, combine the parsley, the onion, the oil, the vinegar, the garlic, the salt, and the pepper.

Peel and coarsely chop the potatoes.

While the potatoes are still warm, add them to the parsley mixture. Toss the potatoes with the mixture very carefully.

Let the dressed potatoes set for 15 minutes at room temperature so the flavors blend.

Serve the salad at room temperature.