Ingredients
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4
medium Yukon gold potatoes
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¼
cup Mina extra virgin olive oil
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1
small onion, finely chopped
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3
tablespoons fresh flat-leaf parsley, finely chopped
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½
teaspoon cumin
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Salt and black pepper, to taste
Preparation
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Step 1
Boil potatoes on medium-low heat for 30 minutes, or until fork-tender. Place pot under running cold water until potatoes are cool enough to be handled. Peel and cut into 1-inch cubes.
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Step 2
Heat a skillet over medium heat. When pan is hot, add olive oil. Add onion and cook 5 minutes until onions take on a golden color. Set aside and let cool.
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Step 3
Add potatoes, onions, and all other ingredients into a bowl and gently mix. Serve and enjoy!
