Wash and cut potatoes in half,

Cook potatoes in some lightly salted water. Drain potatoes once you are able to pierce them easily with a fork.

Place olives, parsley, lemon zest and lemon juice in a food processor and blend ingredients on low.

Once the olives and parsley are broken down slowly pour in the extra virgin olive oil.

Stop food processor once ingredients are combined and uniform in size.

Place potatoes into a large bowl and then tip lemon olive mixture on top.

With a spatula or spoon, combine ingredients thoroughly and serve immediately.