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Patate Prezzemolate (Italian Potato Salad)
This Italian potato salad tosses tender chunks of potato in a homemade garlic and parsley dressing for a delicious no-mayo potato salad full of fresh flavors.
Ingredients
- 25 ouncesyukon gold potatoes
- 1 tablespoonrock salt
- 4 tablespoonsextra-virgin olive oil, divided
- 1 tablespoonwhite wine vinegar
- 2 clovesgarlic, peeled and slightly crushed
- 2green onions (white part only), chopped
- ½ cupvery finely chopped flat-leaf parsley
- salt and freshly ground black pepper to taste
- 1 teaspoonred pepper flakes
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.