Patate Prezzemolate (Italian Potato Salad)

Boil 709g potatoes in salted water until tender but firm, about 15-20 minutes.

Drain the potatoes and let them cool slightly before cutting into 1-inch pieces.

While potatoes cool, sauté 300g chopped onion and 10g minced garlic in 55g olive oil over medium heat until softened.