6 large yukon gold potatoes (about half of a 5 pound bag)
2 lemons, juiced
1/3 cup olive oil
1 1/2 tablespoons minced garlic
1 teaspoons salt
1 cup chopped parsley
Boil the unpeeled potatoes until a fork inserted into them does not meet resistance. While still hot, cut into pieces and place in a large bowl. Add all ingredients except the parsley and mix to combine. When the potatoes have cooled a bit, add the parsley and mix to combine.