Patate Prezzemolate Vegan Italian Potato Salad Food

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• 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.

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• 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.

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• 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.

ITALIAN POTATO SALAD

Steps:

• In a large bowl, combine ingredients except lettuce; toss to coat.
• Cover and refrigerate until serving.
• Serve in a lettuce-lined bowl if desired.

ITALIAN POTATO SALAD (INSALATA DI PATATE)

Steps:

• Dressing.
• Combine olive oil, wine vinegar, garlic cloves, salt, and pepper in salad shaker or screw-top jar.
• Shake well.
• Chill in refrigerator.
• Shake thoroughly before using.
• Salad.
• Dice and cook potatoes until tender.
• Chill cooked potatoes in refrigerator while you prepare celery, cucumber, olives and onion.
• Carefully combine cooked potatoes, celery, cucumber, olives, and onion with 3/4 cup Italian Dressing and oregano.
• Cover salad, and chill in refrigerator for at least an hour before serving.

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• 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.

INSALATA DI PATATE - ITALIAN POTATO SALAD

Steps:

• Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
• Toss together with remaining ingredients.
• Refrigerate for at least one hour.