Recipe

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• 5 -6 large potatoes, cooked ( i peel them and nuke them on high for 12 minutes , leave in microwave for another hour.)
• 1 1/2 tbsp finely minced garlic
• 1 tsp salt
• 1 tbsp red wine vinegar
• 1 1/2 lemons , juice of
• 3/4 cup olive oil ( is good for you. don'tsp be afraid to use it!)
• 1 cup chopped parsley (we usually use spearmint) or 1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spear mint)

• 1 Drain the (hot) potatoes of any liquid and cut into nice big chunks.
• 2 Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
• 3 Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
• 4 If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.