Patate Prezzemolate (Vegan Italian Potato Salad)

• 25 ounces Yukon Gold potatoes
• 1 tablespoon rock salt
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon white wine vinegar
• 2 cloves garlic, peeled and slightly crushed
• 2 green onions (white part only), chopped
• 1/2 cup very finely chopped flat-leaf parsley
• salt and freshly ground black pepper to taste
• 1 teaspoon red pepper flakes (optional)

1. Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
2. While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
3. Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
4. Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

potatoes, rock salt, extravirgin olive oil, white wine vinegar, garlic, green onions, flatleaf parsley, salt, red pepper

Taken from www.allrecipes.com/recipe/267257/patate-prezzemolate-vegan-italian-potato-salad/ (may not work)