Potato and Parsley Salad: Freshness and Lightness.
A Simple Classic that Never Gets Old
Food lover friends, today I present you a side dish that feels like home, like outdoor lunches and that simplicity that never disappoints: the potato and parsley salad! This dish is truly a kitchen ace, perfect for accompanying barbecues, meat or fish dishes, but also delicious on its own for a light and satisfying lunch. The softness of boiled potatoes, the fresh and slightly pungent aroma of freshly chopped parsley, all seasoned with a drizzle of extra virgin olive oil that ties the flavors in a tasty hug.
It’s an explosion of freshness that tastes like spring, a versatile side dish that fits a thousand occasions and that, with its simplicity, always wins everyone over. And then, let’s face it, who has never made a potato salad? It is a comfort food that takes us back in time to the authentic flavors of our culinary tradition, but that always knows how to renew itself with a touch of creativity.
Few Ingredients, Lots of Flavor: The Secret of Goodness
The real secret of this salad lies in the quality of the ingredients and their harmony. Choose firm potatoes, the ones that hold well during cooking and do not fall apart, like new potatoes which in this period in Piacenza are a real delight! Boil them with the skin on to best preserve their flavor and nutritional properties. Once warm, peel them and cut them into chunks or slices, according to your preference. And then, the green protagonist: a nice bunch of fresh parsley, the one with an intense and lively scent, finely chopped to release all its fragrance.
A simple but essential dressing: high-quality extra virgin olive oil, a pinch of salt to enhance the flavors, and if you like, a grind of black pepper for a touch of liveliness. A drizzle of white wine vinegar or a few drops of lemon juice can add an acidic note that balances the sweetness of the potatoes. Simplicity, friends, is often the key to an unforgettable dish!
Here are more delicious salads:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: All seasons
- Energy 125.76 (Kcal)
- Carbohydrates 16.17 (g) of which sugars 0.79 (g)
- Proteins 2.15 (g)
- Fat 6.39 (g) of which saturated 0.93 (g)of which unsaturated 0.08 (g)
- Fibers 2.16 (g)
- Sodium 204.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 lbs potatoes (firm)
- 1 bunch parsley (fresh)
- 4 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar (or lemon juice)
- as needed salt
- as needed black pepper
- 1 clove garlic (finely chopped (optional))
Tools
- Pots Lagostina Every Deep Casserole ø 7 inches in 18/10 Stainless Steel with Lagoseal Plus Base, Satin Exterior and Wide Handles, Suitable for All Heat Sources, Including Induction
- Cutting Board Plastic Cutting Board, Set of 4 Professional Kitchen Cutting Boards, Kitchen Cutting Boards 11 x 7 inches with Stand, Plastic Cutting Boards in Different Colors for Cutting Meat, Vegetables, and Fruit
Steps
Boil the potatoes: Wash the potatoes well and place them in a pot with salted cold water. Bring to a boil and cook them with the skin on until they are tender but not mushy (about 20-30 minutes depending on their size). You can check their doneness by piercing them with a fork: if it goes in easily, they are ready. If you prefer, you can also steam them.
Cool and peel: Drain the potatoes and let them cool slightly. When they are still warm (easier to peel), peel them and cut them into chunks or slices, according to your preferences.
Prepare the parsley: Thoroughly wash the fresh parsley, dry it well and chop it finely with a knife.
Season the potatoes: In a large bowl, place the cut potatoes. Add the extra virgin olive oil, white wine vinegar (or lemon juice), salt, and black pepper (if using). If you like, also add the chopped garlic.
Add the parsley: Add the chopped parsley to the seasoned potatoes.
Mix gently: Gently mix all the ingredients to evenly distribute the seasoning and parsley, taking care not to mash the potatoes.
Let it marinate: For optimal flavor, cover the bowl with plastic wrap and let the salad marinate at room temperature for at least 15-20 minutes, or in the refrigerator for an hour or more. This will allow the flavors to blend.
Serve: Your potato and parsley salad is ready to be served as a fresh and light side dish. You can enjoy it warm or cold.
Tips, notes, variations for potato and parsley salad
For a more intense flavor, you can add a little finely chopped red onion together with the parsley. If you prefer a creamier version, you can add a tablespoon of light mayonnaise or Greek yogurt to the dressing. You can enrich the salad with other ingredients to taste, such as Taggiasca olives, capers, or pickled gherkins cut into rounds. Use new potatoes for a more delicate texture and a thinner skin that you can also leave (well washed) for a rustic touch.
For a more intense flavor, you can add a little finely chopped red onion together with the parsley. If you prefer a creamier version, you can add a tablespoon of light mayonnaise or Greek yogurt to the dressing. You can enrich the salad with other ingredients to taste, such as Taggiasca olives, capers, or pickled gherkins cut into rounds. Use new potatoes for a more delicate texture and a thinner skin that you can also leave (well washed) for a rustic touch.
FAQ (Questions and Answers)
What can I add to potato and parsley salad to make it more flavorful?
Capers: a few salt-cured capers, rinsed, will add a savory note.
Hard-boiled eggs: cut into wedges, will make the salad a more substantial main dish.
Herbs: try adding also chopped chives or a few mint leaves for an extra touch of freshness.
