Italian potato salad (Patate Prezzemolate) is a celebration of simplicity and fresh flavours, perfect for a sunny picnic or family gathering. Here’s how to bring this Italian classic to your table.
Ingredients:
- 25 ounces Yukon Gold potatoes
- 1 tablespoon coarse sea salt
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon white wine vinegar
- 2 cloves of garlic, peeled and lightly crushed
- 2 spring 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)
Method of preparation:
Boil the potatoes: Place the potatoes in a large saucepan, add enough water to cover and bring to the boil. Add the coarse sea salt and cook until the potatoes are tender but still firm, about 15-20 minutes. Drain and leave to cool.
Make the dressing: In a small bowl, combine 2 tbsp olive oil, white wine vinegar, crushed garlic and chopped spring onions. Stir well and set aside.
Toss the salad: Once the potatoes are cool enough to handle, peel and cut into bite-sized pieces. In a large bowl, add the dressing, the remaining 2 tablespoons of olive oil and the chopped parsley. Toss gently to combine.
Season to taste: Season with salt, freshly ground black pepper and red pepper flakes (if using). Toss again to distribute the seasonings evenly.
Serve: You can serve this salad warm, or cover and chill for a few hours. It’s delicious either way!
