Once you try this potato salad, you’ll never want to eat the American mayo version again.
5 pounds potatoes (any kind)
1/4 cup olive oil
3 bunches green onions, chopped
2 bunches Italian parsley, chopped
Juice of 5 lemons
1/2 – 1 teaspoon allspice
1/2 – 1 teaspoon salt
1/2 teaspoon pepper
Put scrubbed potatoes in a pot and cover with cold water. Boil until tender when pierced with a knife. Cool and peel. Cut into large bite sized cubes.
In a bowl whisk all the other ingredients. Toss in the potatoes and the rest of the ingredients and mix well.
Best served cold.
*this is a note to remind myself to try adding cilantro