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Patate Prezzemolate (Vegan Italian Potato Salad)
Patate Prezzemolate (Vegan Italian Potato Salad)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vegan Italian-style potato salad with added green beans.
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
  • 0.5 cup very finely chopped flat-leaf parsley
  • salt and freshly ground black pepper to taste
  • 1 teaspoon red pepper flakes
Instructions:
  • Place the potatoes and salt in a large pot of cold water, then bring it to a boil. Cook until the potatoes are tender but not mushy, approximately 10 minutes. Drain and let them cool before handling.
  • As the potatoes cook, blend 3 tablespoons of olive oil and white wine vinegar in a small bowl. Mix in garlic and set aside.
  • Peel the cooked and cooled potatoes and dice them into 1-inch cubes. Toss the potatoes together with green onions and parsley in a bowl. Season the mixture with salt and pepper. Gently drizzle the olive oil mixture over the potatoes and toss everything lightly to coat, being careful not to crush the potatoes.
  • Before serving, drizzle the remaining 1 tablespoon of olive oil over the dish and sprinkle with red pepper flakes for a burst of flavor.

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