Patate Prezzemolate (Vegan Italian Potato Salad)

  • 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!”


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)


  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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