Potato Salad with Onion and Parsley Do you like onions? Then try this incredibly simple recipe, which calls for an almost exaggerated amount. Fresh and tasty, this potato salad is perfect for any dish, and especially great in the summer when the heat takes over. With such an intense yet delicate flavor, I loved it from the very first moment I tasted it in Austria about twenty years ago. Since then, I often serve it to my guests, obviously cold and served just moments after taking it out of the fridge, so it arrives at the table at the right temperature. If you want to remove the strong taste of the onion, there’s a simple way: slice it into rounds and soak it in water for several hours, changing the water often. Doing so will make it really delicate and less pungent.
If you like potatoes, then don’t miss the upcoming recipes:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 Large Potatoes
- 1 Medium Onion
- 4 sprigs Parsley
- 1 to taste Lemon juice and zest
- to taste Salt
- to taste Extra virgin olive oil
Tools
- Saucepan
How to Prepare Potato Salad
Wash the potatoes thoroughly to remove any soil residues and place them in the pressure cooker. Cover them with water, seal the lid tightly, and lower the valve. Place on the stove and as soon as you hear a loud whistle, reduce the heat to a minimum and cook for about 10 minutes. Once cooking is complete, wait a few minutes, then start releasing the air from the pot by gently lifting the valve. Only then can we uncover it. For those who prefer traditional cooking, once the potatoes are placed in the pot with cold water, they should cook for 40/50 minutes, counting from when the water starts to boil.
Drain the potatoes and let them cool, then peel them. Meanwhile, finely chop the onion and parsley. At this point, dice the potatoes and place them inside a serving dish or bowl.
Drizzle them with extra virgin olive oil, scatter the chopped onions on top, and then all the chopped parsley.
Continue to season them with salt to taste, and proceed with the lemon zest. Now all that remains is to mix to combine all the ingredients. Place now in the refrigerator and let it rest for at least an hour.
Serve our Potato Salad with Onion and Parsley, straight from the refrigerator, making sure to add a dash of lemon juice first. If you don’t like cold foods, you can let it warm up to room temperature.
Tips and Storage
You can store the potato salad in the fridge for a few days, but without dressing it with the zest and lemon juice, as it would otherwise become quite bitter.
If you want to prepare it in advance, that’s great, as it will become more flavorful.
I usually prepare for the Potato Salad the day before: I boil the potatoes and store them in the fridge with the skin on. The next day, they will be firm and perfect to work with.
I strongly advise against freezing the salad, as it would lose texture and flavor.
