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
 * 1/3 	cup finely minced white onions
 * 2 	tablespoons fresh flat-leaf Italian parsley, chopped
 * salt and freshly ground black pepper

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. Rinse potatoes under cold water to stop the cooking process.
 * 5) Set aside to cool.
 * 6) In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
 * 7) Refrigerate at least 3 hours. Keep chilled until just before serving.
 * 8) Adjust seasonings, adding more lemon juice, etc. if neccessary.