Scrub the potatoes under running cold water to eliminate any soil; steam them until tender, leave to cool then peel and cut lengthwise in half; cut each half into thin slices. Transfer to a deep serving dish or salad bowl.

Make the dressing: dissolve scant 3/4 tsp salt in the lemon juice in a bowl. Add the olive oil very gradually, beating continuously with a balloon whisk or hand-held electric beater. Keep beating as you add the wine vinegar a little at a time. Season generously with freshly ground pepper and mix carefully, coating all the potato slices.

Sprinkle with the parsley and serve with a selection of Greek and Turkish appetizers such as Aubergine Dip and Courgette Fritters.