Cook the potatoes (check the recipe). While the potatoes are cooking, start preparing the other ingredients.

Peel and finely chop the onion.

Heat the olive oil in a pan. After a moment, add the onion. Fry for a few minutes, stirring frequently. Then reduce the heat and add some water, tomato paste, and calorie-free sweetener. Season with chilli and turmeric. Simmer for a while, constantly stirring. At the end, season with salt and pepper. Mix and set aside to cool. Wash, dry, and finely chop the parsley. Add it to the onion sauce. Drizzle with lemon juice and mix well.

Immediately rinse the drained potatoes with cold water, then cut into cubes. Add the potatoes to the onion sauce and mix thoroughly (each piece should be covered with sauce).

Refrigerate the salad for at least 30 minutes, but a few hours is better – this allows the flavors to combine and makes the salad more flavorful. If necessary, just before eating, season again with salt, pepper, and lemon juice.