Patate Prezzemolate (Vegan Italian Potato Salad)
Originating as a vegan classic, this potato salad is a staple on Italian tables spanning from the North to the South. In Italy, it graces various occasions, from formal luncheons and family gatherings to weeknight dinners, and even in hospital and school cafeterias. Some Italians opt to include cooked green beans. As a delightful bonus, any leftovers can be transformed into a delectable pesto pasta dish. Buon appetite!
Ingredients
- 25 ounces Yukon Gold potatoes
- 1 tablespoon rock salt
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon white wine vinegar
- 2 cloves garlic, peeled and slightly crushed
- 2 green onions (white part only), chopped
- ½ cup very finely chopped flat-leaf parsley
- salt and freshly ground black pepper to taste
- 1 teaspoon red pepper flakes (Optional)
Instructions
- Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
- While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
- Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
- Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
Nutrition
Calories: 181kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 1200mgPotassium: 56mgFiber: 2gVitamin C: 8mgCalcium: 14mgIron: 1mg
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