For a more intense garlic flavor, let the garlic infuse the olive oil for at least 30 minutes before using the dressing. Feel free to experiment with different types of potatoes, such as red potatoes or fingerling potatoes. Adjust cooking time accordingly. If you prefer a creamier potato salad, you can add a tablespoon of mayonnaise or Greek yogurt to the dressing. Patate Prezzemolate is best served fresh, but it can be made ahead of time and stored in the refrigerator for up to 2 days. However, the parsley may lose some of its vibrancy. Consider adding other fresh herbs like mint or basil for a unique twist on this classic recipe.
Patate Prezzemolate (Italian Potato Salad)
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS127
Experience the rustic charm of Italy with Patate Prezzemolate, a vibrant potato salad bursting with fresh herbs and simple, yet elegant flavors. This versatile dish is perfect as a side, a light lunch, or a delightful addition to any gathering. Transport yourself to a sun-drenched Italian table with every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium1200 mg
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Sugar0 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, combine the potatoes and rock salt with cold water. Bring to a boil and cook until the potatoes are tender but firm, about 10-12 minutes. Drain the potatoes and let them cool until you can handle them comfortably.
02
StepWhile the potatoes are cooking, prepare the dressing: In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil and the white wine vinegar. Add the crushed garlic cloves to infuse the oil with their flavor. Set aside to allow the flavors to meld.
03
StepOnce the potatoes are cool enough to handle, peel them and cut them into 1-inch cubes. In a mixing bowl, gently combine the cubed potatoes, chopped green onions, and finely chopped parsley. Season to taste with salt and freshly ground black pepper. Be gentle to avoid breaking the potatoes.
04
StepDrizzle the potato mixture with the olive oil and vinegar dressing, gently tossing to coat. Be careful not to overmix. Transfer the salad to a serving dish.
05
StepJust before serving, drizzle the remaining 1 tablespoon of extra-virgin olive oil over the salad and sprinkle with red pepper flakes for a touch of heat and visual appeal. Serve immediately or at room temperature.
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Abraham Fisher
Sep 16, 2024My picky eater even enjoyed this potato salad, which is a major win!
Adrien Kris
Jul 19, 2024This is my go-to potato salad recipe now. So easy and so good!
Vaughn Predovic
Feb 24, 2024I made this for a potluck and it was a huge hit! Everyone raved about it.