Patate Prezzemolate (Vegan Italian Potato Salad)
Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you’ll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
Step: 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.
Step: 4
Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
NUTRITION FACT
Per Serving: 181 calories; protein 2.8g; carbohydrates 22.5g; fat 9.3g; sodium 1199.8mg.
Product salad is one of the easiest salads to produce . It is high in fibre and water produce . As fruits contain natural sugar , you must have them for eat in mornings . The sweetness in it will give you more energy for the day and deal with your get sugar producer cravings too.
Salads is sometimes get a bad rap for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.
