This classic vegan potato salad can be found on Italian dinner tables from the North to the South. Italians like to add cooked green beans, as well. Leftovers are delicious tossed with pesto and pasta. Buon appetito!
2 people made this
700g potatoes, unpeeled
1 tablespoon rock salt
4 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar
2 cloves garlic, peeled and slightly crushed
2 spring onions (white part only), chopped
2 tablespoons very finely chopped flat-leaf parsley
salt and freshly ground black pepper to taste
1 teaspoon crushed chilli flakes (optional)
Method Prep:20min › Cook:10min › Ready in:30min
Combine potatoes and salt in a large pot filled with cold water. Bring to the 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 cubes. Combine potatoes, spring 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 crushed chilli flakes right before serving.