This is a classic Italian potato salad that can be found on tables from the north to the south. Meaning “parsley potatoes,” you’ll find Patate Prezzemolate everywhere in Italy: formal luncheons, family get-togethers, weeknight dinners, and even in school cafeterias. Buon appetito!
An ensemble of flavors, surfaces, and fragrances, Italian food is known for its assortment and lavishness. Laid out in very old practices, it reflects the country’s varied geography and history. Every region, from the rolling hills of Tuscany to the seaside towns of Liguria, has exceptional dishes and cooking methods that might be of some use. Italian cooking is characterized by its ease and reliance on new, extraordinary trimmings. This perspective is embodied in each dish, from multifaceted pasta appearances to humble servings of leafy greens.
Although the potato isn’t local to Italy, its presentation from the Americas in the sixteenth century has made it a staple in Italian food. It quickly gained popularity due to its adaptability, nutritional value, and capacity to complement a variety of flavors. In Italian cuisine, potatoes are used in a variety of ways: crushed into gnocchi and, obviously, servings of mixed greens after being simmered.
The Tradition of Italian Salads
Salads are more than just a side dish in Italy. They are a celebration of simplicity and newness. Italian plates of mixed greens are commonly light and lively, zeroing in on the regular kinds of fixings. They frequently incorporate a blend of vegetables, spices, and a straightforward dressing of olive oil and vinegar or lemon juice.
The Italian potato salad is an ideal illustration of this culinary custom. Italian potato salad, or “Insalata di Patate,” is a brilliant mix of delicate potatoes, fragrant spices, and a tart dressing. The Italian version, in contrast to its mayonnaise-laden American counterpart, is light and refreshing. It features the normal kind of potatoes, frequently supplemented by fixings like olive oil, vinegar, tricks, olives, red onions, and new spices like parsley and basil.
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 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
- Consolidate potatoes and salt in a huge pot loaded with cold water. Boil until boiling. Cook until potatoes are delicate, but not soft, around 10 minutes, depending upon size. Channel and put away until sufficiently cool to deal with.
- While the potatoes are cooking, whisk 3 tablespoons of olive oil and white wine vinegar together in a little bowl. Add garlic and put it away.
- Cut the potatoes into 1-inch blocks and strip them after they have cooled. In a bowl, gently throw the potatoes, green onions, and parsley. Season with salt and pepper. Shower with the olive oil blend and delicately toss, taking care not to break the potatoes.
- Just before serving, sprinkle with the remaining 1 tablespoon of olive oil and red pepper flakes.
| Prep Time | Cook Time | Total Time | Servings |
| 20 mins | 10 mins | 30 mins | 6 |
Nutritional Info
| Total Fat: 9g | 12% |
| Saturated Fat: 1g | 7% |
| Sodium 1200mg | 52% |
| Total Carbohydrate: 23g | 8% |
| Dietary Fiber: 2g | 8% |
| Total Sugars: 0g | |
| Protein 3g | 6% |
| Vitamin C (8 mg) | 9% |
| Calcium 14mg | 1% |
| Iron 1mg | 3% |
| Potassium 56mg | |