Place potatoes in a large pot with enough water to cover.
Bring the water to a boil, cover with the lid, lower the heat and cook another 10 - 15 minutes.
Check if they are done by piercing a knife or fork.
Drain the potatoes immediately and allow the to cool down completely. The idea is to convert them into resistant starch. Once cooled, dice them and keep aside.
To make the dressing
To the olive oil, add jeera powder, oregano, salt, pepper, finely chopped spring onions and coriander. Mix this well and drizzle on cooled potatoes.
Squeeze in the lemon juice.
Mix everything together.
Garnish with parsley.
Place in the refrigerator and serve cold.
