Armenian Potato Salad - cooking recipe

Ingredients

2 lbs medium russet potatoes, scrubbed clean
armenian salsa (parsley sauce)
1 bunch parsley, preferably flat-leaf
3 tablespoons fresh lemon juice
6 tablespoons olive oil
1/2 teaspoon salt

Preparation

Steam the potatoes for about 30 minutes.
Allow to cool, then.
peel off the skin.
Cut potatoes into a 1 inch uneven dice shape.
Chop the parsley and mix with the other salsa ingredients.
For a spicier salsa, substitute 1/2 of the parsley with watercress.
Mix the potatoes with the salsa.