New Potato And Lemon Salad

2¼ pounds new potatoes

1 tablespoon roughly chopped parsley

Juice of ½ lemon

3 tablespoons top-quality extra-virgin olive oil (see note)

Salt and freshly ground black pepper

Boil the potatoes until just tender when you pierce them with a knife. Time will vary according to the size of the potatoes, from 10-25 minutes. (This takes longer than if you cut them in half, but they retain more flavor.)

Meanwhile, combine parsley, lemon juice and oil in a jar with a lid. Add salt and pepper to taste. Shake to mix; taste and add salt and pepper if needed.

When potatoes are tender (test by poking a couple with a sharp knife), drain and cool for 5 minutes. Hold them with a fork and peel off the skins with a small knife (or simply rub the skins off with your fingers if you can stand the heat.) Crush potatoes slightly between your fingers or with a fork and drop into a mixing bowl. Pour dressing over and serve.

Serves six.

Cook’s note: Top-quality olive oil, such as single-estate oil, will make all the difference.

“Wild Rosemary & Lemon Cake” by Katie and Giancarlo Caldesi (Hardie Grant Books, 2013)