Turkish Potato Salad

Boil potatoes with skins on in salted water until a knife inserts easily.

Let cool, peel, and cut into cubes.

Finely chop cornichons. Slice red onion into half rings. Finely chop parsley.

Whisk olive oil, lemon juice, salt, and pepper together for the dressing.

Add pickles, onion, and parsley to the potatoes.

Pour dressing over and fold gently, keeping the cubes intact.

Refrigerate for at least 1 hour and serve cold.