Thoroughly wash the potatoes. Place them, unpeeled, in a saucepan and cover with cold water.
On high heat, bring to a rolling boil and cook the potatoes, uncovered, for 15 to 20 minutes, depending on the quality and size of the potatoes. Prick with a knife to check for doneness. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. After 20 minutes, remove from the water and let cool. Peel and cut the cooled cooked potatoes into 3/4-inch chunks
Garlic Cloves: When preparing garlic for cooking, check for and remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness. To remove the green sprouts, cut the garlic in half, pull out the sprout from each side, and discard.
In a bowl, combine the mayonnaise, minced garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes, so dilute with a little sherry vinegar or fresh-squeezed lemon juice, if necessary. Gently fold in the potato chunks. Season with salt and let sit for approximately 20 minutes at room temperature before serving.
Salad may be made ahead of time and refrigerated. Bring to room temperature before servine.
Makes 4 to 6 servings.
* I usually weight my potatoes.
** If desired, make your own homemade mayonnaise.
Spanish Potatoes in Garlic Mayonnaise Recipe: https://whatscookingamerica.net/spain-trip-2014/potatoes-garlicmayonnaise.htm