Scrub/wash the Idaho® potatoes and place in a pot of cold, salted water (about one teaspoon of salt) and bring to a boil, then simmer gently over medium high heat until cooked.

Drain and let cool slightly, then peel. Place in a bowl, and allow cool completely.

Meanwhile, chop the green garlic.

When the potatoes have cooled, cut them into smaller pieces (I cut the smallest potatoes into halves, and the larger ones into thirds.)

Now, drizzle generously with the olive oil, sprinkle with salt if needed, and toss in the green garlic. Gently mix or toss to make sure the flavors of all the ingredients blend together well.