7 or something like that little red potatoes, cleaned
2 tablespoons, in addition to 1 teaspoon or more, ocean salt
1 teaspoon new ground white pepper
1/3 container parsley, minced
Place the cleaned potatoes in a substantial pot. Include cool water so that its 2 inches over the potatoes. Heat water to the point of boiling and include 2 tablespoons ocean salt. When the water is gurgling enthusiastically, cook potatoes until they are effortlessly punctured with a blade, for around 10 – 12 minutes. Empty and flush with cool water. Permit the potatoes to cool.
Throw with the olive oil and lime juice, and 1 teaspoon ocean sal
This salad will keep well in the fridge for up to 3 days.