Description
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
- ½ cup very finely chopped flat-leaf parsley
- salt and freshly ground black pepper to taste
- 1 teaspoon red pepper flakes (Optional)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6