Spanish Potatoes in Aioli

Spanish Potatoes in Aioli

Ingredients:

1 lb small new potatoes, hopefully red-skinned
1/2 cup real mayonnaise (not “phony”)
2 Tbsp fresh-squeezed lemon juice
2 to 4 cloves garlic, pulverized with a garlic press
2 Tbsp fresh parsley, chopped
Salt and freshly ground pepper to taste

Boil the potatoes in salted water (preference) until tender, or about 15 minutes. Drain and peel if so desired, and then cut into halves or quarters.

Combine the remaining ingredients in a mixing bowl and whisk to combine. Gently fold in the potatoes and let rest at room temperature for 30 minutes. Serve up at room temperature.

Yield 4 to 6 servings.