Insalata di Patate

A simple recipe for Insalata di Patate, the classic Italian potato salad. Light, fresh, and perfect as a side dish for countless meals.

Serves: 4
Preparation: 10 minutes
Cooking: 30 minutes
Total time: 1 hour 10 minutes

Ingredients

• 1 kg waxy potatoes
• 1 red onion
• handful of fresh parsley
• 60 ml extra virgin olive oil
• 2 tablespoons white wine vinegar
• salt
• pepper
• spring onions

Preparation

• Peel the potatoes and cut into even pieces (not too small).
• Rinse the potato pieces briefly under cold water.
• Peel and finely chop the red onion.
• Wash and finely chop the parsley.
• Whisk the dressing: mix olive oil with white wine vinegar and season with salt and pepper.
• Slice the spring onions into fine rings.

Cooking

1. Place the potato pieces in a large pan with cold, salted water. Bring to the boil and cook for 15–20 minutes until tender. Drain.
2. Pour the dressing over the still-warm potatoes and gently toss so they absorb the flavours.
3. Add the red onion and parsley, mixing lightly without mashing the potatoes.
4. Let the salad rest for 30–60 minutes (preferably in the fridge) to allow the flavours to develop.
5. Before serving, remove from the fridge and allow to come to room temperature. Taste and adjust seasoning if needed.
6. Finish with finely chopped spring onions for extra flavour and colour.