Parsley New Potatoes

Yield: 6 servings

4 1/2 cups 1-inch chunks small new potatoes (about 1 1/4 lb.)
1/4 to 1/3 cup finely chopped fresh parsley
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 tsp salt

1. Place the potatoes in a 4-quart pot and cover with water.  Bring to a boil over high heat.  Reduce the heat to medium and cook for about 12 minutes or until potatoes are tender.  Test with a fork not a sharp knife.  A knife will slide in and out easily even before the potatoes are done.  Drain the potatoes and return them to the pot.
2. Add the parsley, olive oil, and salt to the potatoes and toss to mix well.  Serve hot.