Blue Ribbon Potato Salad - cooking recipe

Ingredients

1 2/3 lb. potatoes (5 medium), cut into 3/4-inch cubes (no need to peel if they're new potatoes)
1/4 c. olive oil
1/4 c. fresh lemon juice
1/4 c. chopped parsley
2 cloves garlic, minced
1 tsp. salt
1 tsp. paprika
1 tsp. ground cumin
2 medium tomatoes, chopped
3/4 c. thinly sliced red onion

Preparation

Cook potatoes in 2 inches boiling water for 10 to 12 minutes. In large bowl, whisk oil, lemon juice, parsley, garlic, salt, paprika and cumin.
Mix in tomatoes and onion.
Drain potatoes and add to bowl, toss.
Serve warm or room temperature.
Yields 4 to 6 servings.