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Patate Prezzemolate (Vegan Italian Potato Salad)

2019-10-02
  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“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!”

Ingredients

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

1/2 cup very finely chopped flat-leaf parsley

salt and freshly ground black pepper to taste

1 teaspoon red pepper flakes (optional)

Directions

  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.
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