Categories: Salads 
      Yield: 6 servings 
  
      8    Potatoes 
      2    Garlic cloves 
      1 c  Minced parsley 
    1/2 c  Oil 
      3 tb Vinegar 
    1/2 ts Tabasco (opt) 
    1/8 ts Ground nutmeg 
      1 ts Salt 
    1/2 ts Pepper 
  
  Quarter the potatoes and boil until tender. 
   
  Meanwhile, peel and mince garlic and place in a small jar. Wash and 
  dry the parsley, cut the stems off, then mince the parsley. Place in 
  the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, 
  salt and pepper. Screw the lid on the jar and shake vigorously to 
  dissolve the salt. 
   
  Drain potatoes and, when they are just cool enough to handle, slice 
  them thinly onto a serving platter or into a bowl. Drizzle with 
  dressing and serve hot, warm or cold. 
   
  Serves 6 and makes great leftovers. You may also add various fresh 
  herbs thyme, marjoram or dill, for example, if you have them in your 
  garden. 
   
  Serve the potatoes with roasted chicken and asparagus.