Potato Salad Somali-style

Ingredients

 * 1 lb russet potatoes or white potatoes, scrubbed, peeled
 * 1 lemon, juice of, to taste
 * 2 – 3 tablespoons bland oil
 * ⅓ cup finely minced white onions
 * 2 tablespoons fresh flat-leaf Italian parsley, chopped
 * salt and freshly ground black pepper
 * finely minced jalapeno pepper (optional)

Directions

 * 1) Cut potatoes into 3" chunks.
 * 2) Bring a large pot of water to boil and add the potatoes.
 * 3) Cook about 20 minutes or until fork tender.
 * 4) Drain.
 * 5) Rinse potatoes under cold water to stop the cooking process.
 * 6) Set aside to cool.
 * 7) In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using.
 * 8) Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
 * 9) Refrigerate at least 3 hours.
 * 10) Keep chilled until just before serving.
 * 11) Adjust seasonings, adding more lemon juice, etc. if necessary.