Today, a recipe for a fresh side dish: parsley potato salad!
My mom used to make these parsley potatoes for me every summer as a side dish. I still remember that taste, and when I make them, it always brings her back to mind…
I must say, side dishes are not my strong suit, but I always impress with these potatoes because they are fresh and flavorful, and they also require little time and cost to prepare.
I usually pair them with white meat dishes or baked fish, or, to keep it fresh, with a good mozzarella. You can prepare them in advance and keep them in the fridge. They are also great to bring to the office or for a picnic by the lake.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Seasonality: Spring, Summer
Ingredients
- 14 oz potatoes
- 3.5 oz olive oil
- 1 clove garlic
- 1 bunch parsley
- to taste salt
Tools
Below you will find the links to some of the tools used to make the recipe
- 1 Scale
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Bowl
- 1 Peeler
Let’s Start!
Take the potatoes and peel them, then wash them thoroughly. Cut them into large cubes of about 1.5 inches and place them in a bowl with water, rinse them and put them in a pot with plenty of water. Put the pot on the stove and cook the potatoes, it will take about 7/8 minutes from when it starts boiling. Check the cooking level with a fork.
While the potatoes are cooking, let’s take care of the dressing. Wash and dry a nice bunch of parsley, peel a clove of garlic and chop them together finely on a cutting board with a knife, then collect them in a small bowl and add the olive oil, mixing the ingredients together.
When the potatoes are cooked, drain them in a bowl, pour in the parsley dressing, salt, and mix gently so as not to crumble them. The amount of dressing to pour can vary according to your taste.
Put the parsley potato salad in the fridge for at least half an hour. Before serving, let them sit at room temperature for a bit to bring the dressing to the right temperature. While you wait for them to warm up a bit, take a photo, post it on social media tagging me (unaricciachepasticcia), and show me what you paired your parsley potatoes with.
A Riccia’s Advice
Try to cut the potatoes all the same size for uniform cooking.
If you have leftovers, they keep well in the fridge for a couple of days in an airtight container, or you can mash them, mix with grated cheese, and bake them to make a small pie.
