Potato Salad - cooking recipe

Ingredients

6 baking potatoes
2 Tbsp. finely chopped parsley
salt and freshly ground pepper
6 Tbsp. extra virgin olive oil
1 garlic clove, minced

Preparation

Cook the potatoes in the skins in boiling salted water until tender, but not mushy.
Peel them while still hot and let them cool to room temperature.
Slice and arrange slightly overlapping on a serving plate.