Patate Prezzemolate (Italian Vegan Potato Salad)

This vegan potato salad tosses tender chunks of potato in a homemade garlicky vinaigrette for a delicious no-mayo potato salad full of fresh flavors.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 181 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 tablespoon white wine vinegar
• 1 teaspoon red pepper flakes
• 4 tablespoons extra-virgin olive oil, divided
• 25 ounces Yukon Gold potatoes
• 1 tablespoon rock salt
• 2 cloves garlic, peeled and slightly crushed
• 2 green onions (white part only), chopped
• 0.5 cup very finely chopped flat-leaf parsley

Recipe Instructions

Step 1

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.

Step 2

While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.

Step 3

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.

Step 4

Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.