Patate Prezzemolate (Vegan Italian Potato Salad)
Ingredients30 m servings 181
- 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.
Per Serving: 181 calories; 9.3 22.5 2.8 0 1200 Full nutrition
ReviewsRead all reviews 4
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!