This recipe is inspired by the ali oli potato tapas they serve in Spain. I made this potato salad to bring to a party, and the real reason I chose this dish is that it’s completely homemade (and looks it), but takes only 10-15 minutes to make.
I used about 1 kilo of potatoes (unpeeled), 1/2 cup mayonnaise (would have used more, but I ran out), 3 fat garlic cloves, a splash of white wine vinegar (say, a teaspoon or two), a big handful of parsley and salt to taste. Dice the potatoes into little cubes, about 1 centimeter each, and cook them — either by boiling them in a pot or in a glass bowl in the microwave. Drain away the water once the potatoes are just soft, and let them cool.
In the meantime, make the garlic sauce by blending the garlic, mayonnaise, vinegar and salt together, and finely dice the parsley. Once the potatoes have cooled somewhat, mix in the garlic sauce, and then the chopped parsley. The potatoes should have a creamy coating and be covered with flecks of parsley.