Potato and Olive Salad

Kim asked for this Morrocain recipe from Claudia Rodin,

500g of new potatos (not old apparently)
3 tlb olive oil
Juice 1/2 lemon
1/2 tsp paprica
1/2 tsp cumin
pinch chilli power
salt
bunch of parsley
1/2 spanish onion - chopped
12 olives

Peel and boil the potatos in salted water until tender. Drain and cut into 0.5 or 0.25 fractions. If the mean potato size < 2.5cm then scission is not necessary. In a salad bowl, add oil, lemon juice, paprika, cummin, chilli pepper and salt. While still warm add the potatos and parsley and onion and olives and agitate gently.