Patate Prezzemolate (Vegan Italian Potato Salad)

This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.

• 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.