POTATO SALAD WITH ITALIAN PARSLEY
Vegan Italiano by Donna Klein
This is a popular method of preparing potato salad in southern Italy, particularly during the warm summer months. To ensure its success, select new potatoes of relatively the same size so that they cook at the same rate. If you don't have Italian-style flat-leaf parsley, use the curly-leaf variety instead.
Makes 6 Servings
• 1 3/4 pounds small new potatoes, preferably red-skinned, unpeeled, scrubbed
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon coarse salt, or to taste
• Freshly ground black pepper, to taste
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 large clove garlic, finely chopped
Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.
Meanwhile, in a large bowl, whisk together the oil, vinegar, oregano, salt, and pepper. Stir in the parsley and garlic. Let stand about 5 minutes to allow the flavors to blend.
As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the reserved dressing a few times, and add the warm potato halves. Toss gently until the potatoes are thoroughly coated.
Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days, and serve chilled or return to room temperature.
Calories 141; Protein 2g; Total Fat 7g; Sat. Fat 1 g; Cholesterol Omg; Carbohydrate 19g; Dietary Fiber 2g; Sodium 164mg