Cover potatoes with water in cooking pot. Bring to a boil, then reduce heat to a slow boil. Cook potatoes until done (when they can easily be pierced with a fork or a knife). I usually cook the potatoes whole to retain more flavor. When done, drain the water and slice potatoes into smaller pieces (1" to 2" pieces).

While the potatoes are boiling, heat the olive oil in a skillet over very low heat. Add butter, and let melt, being careful not to let it burn. When butter is melted, add onions. Saute onions for a few minutes, then add garlic. Sprinkle a little salt over the onions and garlic. Saute until onions are clear. You can keep this on very low heat until potatoes are done, if you stir occasionally.

When potatoes have been drained and chopped, add the oil, butter, onion and garlic mixture along with a little salt and pepper. and mix thoroughly with potatoes. If you want, you can add chopped cilantro, parsley, chives or dill at this point. Serve while still hot.