16 new red potatoes (white will work, but are not as pretty)
1/2 cup extra virgin olive oil
1 red onion, chopped fine (white will work, but is not as pretty)
salt and pepper to taste
3 TBSP parsley, chopped
Boil the potatoes until just barely tender. Drain and hold under cold water to stop cooking. Quarter. Remove the zest of the lemon and cut into thin strips. Add to potatoes. Peel the remaining white pith from the lemon and chop coarsley and add to potatoes. Pour olive oil over potates and toss lightly to coat. Add onion, slat, pepper and parsley. Toss again. Chill and serve.