Patate Prezzemolate (Vegan Italian Potato Salad)

Updated on January 4, 2022

• 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)

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.

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

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.

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

I Made It

Nutrition Facts (per serving)

181Calories9g Fat23g Carbs3g Protein

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Nutrition FactsServings Per Recipe6Calories181% Daily Value *Total Fat9g12%Saturated Fat1g7%Sodium1200mg52%Total Carbohydrate23g8%Dietary Fiber2g8%Total Sugars0gProtein3gVitamin C8mg42%Calcium14mg1%Iron1mg3%Potassium56mg1%

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