Parsley Potato Salad

I had some left-over parsley from my Bulgarian pepper experiment, and Google lead me to this recipe! Great side dish, I liked how it turned out.


I found some spring onions around the university, and decided to pull some big ones up. These came in handy today, because I didn't have a whole onion for the recipe, and these substituted nicely. They can be found in lightly-grassy areas. To dig them up, just dig out the earth around a clump of them until you can see the tops of the onion bulb. Then grab the entire group, rotate in a circle pulling up slightly until they give.


To prepare, get rid of all the green parts, and chop off the roots at the end. Then carefully peel off the outside of the white part, and use just the inner bulb.



Parsley Potato Salad
adapted from All Recipes
Ingredients:
1 onion, diced (I used half an onion and 6 or 7 spring onions)
1 clove garlic, minced
1 lbs potatoes, scrubbed
1 cup vegetable broth
1 T. olive oil
1 cup minced parsley leaves (all stems removed)
1/2 t. ground black pepper

Instructions:
1. Peel a strip of skin off the potatoes around the center, and put into a pot of warm/hot water, and set aside.
2. Heat oil in skillet on medium heat, and add diced onions and garlic. Saute for 5 minutes, or until soft. Add in parsley and broth, and bring to a boil, then turn off heat.
3. Pour out water on potatoes, dice potatoes, refill pot with salted warm water, add potatoes. Bring to a boil, and then cook on low heat for 10 minutes.
4. Strain potatoes, add in pepper to parsley mix, and toss potatoes with parsley mix. Garnish with more parsley leaves if desired.