Hamasa (potato salad with lemon)

Instructions

1. Wash the potatoes and cook them whole in salted water for 20 to 25 minutes, until a knife blade goes through without resistance.
2. Drain them, let them cool for about ten minutes, then peel them by hand and cut them into 2 cm cubes.
3. Crush the garlic with a pinch of salt in a mortar, or grate it finely, then mix it with the lemon juice.
4. Finely chop the parsley, the green chili and the onion if using.
5. In a salad bowl, pour the lemon-garlic mixture over the still-warm potatoes, add the parsley, cumin and olive oil, then gently toss so the cubes don't break.
6. Adjust the seasoning with salt, pepper and lemon, then let it rest for 15 minutes before serving so the flavors soak in.