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Patate Prezzemolate (Italian Potato Salad)

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!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Colander For draining potatoes
  • 1 Chef's knife For chopping and peeling
  • 1 Cutting Board
  • 1 Large Mixing Bowl For combining ingredients

Ingredients
  

Main

  • 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
 

  • 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.
  • While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
  • 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.
  • Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

Notes

1. Potato Doneness: The key is to cook the potatoes until they are just tender, not mushy. Yukon Gold potatoes hold their shape well. Overcooked potatoes will break down, resulting in a mealy texture. Immediately drain and cool completely. 2. Garlic Infusion: Slightly crushed garlic infuses the olive oil and vinegar with a delicate aroma. Remove the garlic cloves before tossing the salad to avoid an overpowering raw garlic taste. 3. Gentle Handling: Toss the salad gently to prevent the potato cubes from breaking apart, maintaining a pleasing texture. 4. Seasoning: Taste and adjust the salt, pepper, and vinegar to ensure a balanced flavor profile, with a bright, zesty finish.