Vegan Italian Potato Salad (Patate Prezzemolate)

Ingredients

• Yukon Gold potatoes (25 ounces)
• coarse sea salt (1 tablespoon)
• extra-virgin olive oil (4 tablespoon)
• white wine vinegar (1 tablespoon)
• garlic (2 cloves)
• green onions (2 )
• flat-leaf parsley (0.5 cup)
• salt (0 )
• black pepper (0 )
• red pepper flakes (1 teaspoon)

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 181
• fat: 9 g
• sats: 1 g
• carbs: 23 g
• fibre: 2 g
• protein: 3 g
• salt: 1.2 g