PARSLEY POTATOES

PARSLEY POTATOES

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Parsley Potatoes are a tasty and light side dish, perfect to accompany meat and fish dishes. This is perhaps the most loved and known potato salad. I’m sure you have eaten them at least once on Sunday lunches at grandma’s house!

The ingredients needed are few and simple. Just some boiled potatoes, oil, vinegar and lots of parsley and here is a truly delicious dish served on the table! Today I will give you all my tips for perfect parsley potatoes. The fundamental trick for the success of the recipe is to use very cold potatoes. Indeed, when we use boiled potatoes while still hot the result is a real disaster; the cubes tend to fall apart and in the end, more than a salad, we get almost a puree! Using cold potatoes, on the other hand, gives the final result “firm” and full-bodied cubes!

Another fundamental aspect is parsley; in this recipe, it must be abundant (after all these potatoes are called parsley!) and chopped very finely! How do I mince parsley? Using the crescent, this way the parsley is minced to perfection. Alternatively, you can use a small electric chopper. I don’t put garlic or spring onion in the potatoes to make the salad lighter, but if you want these additions they would be fine.

Let me know if you will try this recipe and what you think, but I am sure that in its simplicity it will win you over!

Preparation time: 5 min
Ready in: 5 min
PORTIONS – 4
Calories in the recipe: 355 kcal

INGREDIENTS

500 g boiled potatoes
A sprig of parsley
2 tablespoons white wine vinegar
Olive oil as required
Salt and pepper as required

Preparation of parsley potatoes

We boil the whole potatoes and let them cool well, then peel them, cut them into medium-sized cubes and collect them in a large bowl; using cold potatoes will ensure that the cubes remain compact without falling apart. Finely chop the parsley with a crescent or use a food processor.

Put the parsley, oil, vinegar in the bowl of potatoes and finally add salt and pepper according to our tastes. Gently mix everything until the seasonings are evenly distributed. I usually use 2 tablespoons of vinegar for every half a kilo of potatoes, but of course, you can vary the dose according to your tastes. The parsley potatoes are ready to be enjoyed! If there are any leftovers, they can be kept for a couple of days in the refrigerator tightly closed in a container.

Parsley Potatoes

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