Ingredients

• 4

  medium Yukon gold potatoes

• ¼

  cup Mina extra virgin olive oil

• 1

  small onion, finely chopped

• 3

  tablespoons fresh flat-leaf parsley, finely chopped

• ½

  teaspoon cumin

• Salt and black pepper, to taste

Preparation

• 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. 

• 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.

• Step 3

  Add potatoes, onions, and all other ingredients into a bowl and gently mix. Serve and enjoy!