Spring Potato Salad

Rinse the new potatoes under cold water and cut them into bite-sized pieces, leaving the skin intact for texture and nutrition.

Bring a large pot of salted water to a boil, then add the cut potatoes and cook until just tender when pierced with a fork.

Drain the potatoes in a colander and transfer them to a large mixing bowl while still warm.

Whisk together the olive oil, vinegar, minced garlic, and salt in a small bowl until well combined.

Pour the dressing over the warm potatoes and toss gently to coat evenly, allowing the potatoes to absorb the flavors.

Fold in the sliced scallions and chopped fresh parsley, stirring until distributed throughout the salad.

Let the salad rest at room temperature for 5 minutes before serving to allow the flavors to meld.