Fingerling Potato Salad with Lemon, Parsley and Olive Oil

This is so delicious and easy to make. It looks beautiful on a plate with salmon or a Filet Mignon or a simple green salad. It's delicious on its own too! It's best at room temperature, so after you cool it down, let it sit out for about 15-20 minutes before serving. You could even microwave for about 45 seconds to warm it up just a tad if you don't have the time (or patience!) to wait.

Ingredients:
About 40 fingerling potatoes, scrubbed well and cut into similarly-sized pieces
Zest of 1/2 lemon
Juice of 2 lemons
1/2 cup finely chopped parsley
Extra virgin olive oil, kosher salt and pepper to taste
One large pot of salted water

Put the potatoes in the cold water and bring the water to a boil. Cook until the potatoes are just done and slide easily off a sharp knife. Don't overcook!

When the potatoes are done, drain well and place in a bowl.

Dress while the potatoes are HOT. This way, the flavors penetrate the flesh of the potatoes and as the potatoes cool, the flavors fuse wonderfully.

Dress with lemon juice, olive oil, salt and pepper to taste. Toss well with parsley.

Allow to cool and serve or keep in an airtight container in the fridge.

Remember: Taste taste taste!!! It's the only way you'll know how it, um, tastes.