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Patate Prezzemolate (Vegan Italian Potato Salad)

Rated as 5 out of 5 Stars

"Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you'll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!"
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30 m servings 181
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 181 calories; 9.3 22.5 2.8 0 1200 Full nutrition

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No changes. From an Italian family, My mom made it that same way. I am 79 and I make it the same way. I grow my own parsley so I have it re6ady to use at any time we make this dish. ...

Very simple but a delicious side. Would be great to bring along to a bbq, it’s great room temp or chilled

I made this recipe as is and it was very good. Easy, fast, and a nice deviation from the typical mayo+potato combo. Very summery too!

Sort of like a pasta salad but with potatoes instead. I can see the sauce being really good to dip bread into too! Yum!