This is an easy, simple recipe thats perfect for summer. It’s refreshing and flavorful and smells absolutely devine. It reminds me of my nonna and nonno’s kitchen the instant the smell hits me. The fragrant fresh parsley and oregano takes me back to when I was younger when I would watch them cook in their kitchen or help them pick the herbs from the garden. Being italian, potato salads are quite a common dish to be had, I took inspiration from the version that my grandparents and in turn, my dad makes, but with a little twist to add some more colour, flavour and excitement by adding some peas and different herbs. They also give a great contrast in texture which is great.
Now when this dish was made when I was younger by my grandparents they loaded it with an unbelievable amount of oil (they’re Italian, what can I say.) To be honest i’m not really a fan on the consumption of oil. I myself don’t consume it, purely because I don’t like the taste of olive oil nor the texture. I also eat as naturally as possible so I don’t consume refined foods, I believe in eating whole foods. If I want some fat I would eat the actual olive, it’s filled with vitamins and minerals as well as fibre, not just 100% fat like its oil isolate. However for this dish, feel free to use a little bit of olive oil just to bring in all the flavours together of the herbs and the potatoes, I didn’t though.
I find potatoes get a really bad rep these days. People steer clear from them claiming that they are bad and you will gain weight if you consume them because they contain “dreaded evil carbs.” I will tell you something right now, unless you’re eating them covered in cheese or butter or deep fried as chips, you’re not going to gain weight. Potatoes actually have some pretty amazing health benefits, but they tend to be ignored. People will go to great lengths to avoid having a potato but they find it perfectly fine to eat a large hamburger, full of processed meat and copious amounts of fat and salt and get into the chocolate. It doesn’t make sense to me.
Potatoes contain a great source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. They also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals. Potatoes also possess quercetin, a flavonoid thats found in the skin, it has powerful anti-inflammatory properties and antioxidant capabilities that protect the body’s cells from free radical damage. As well as this they’re very low in sodium and are known to help lower blood pressure and play an important role in general cardiovascular health. Do you still think they’re bad for you now?
This salad is best served chilled, thats why it’s perfect for summer, but you can serve it warm if you wish.
- 800 grams small, circular potatoes
- 1¼ cup Frozen Peas (or fresh)
- 1 Large bunch of fresh parsley
- 2 Tbs dried Oregano (or fresh)
- 2 Tbs Olive Oil (Optional)
- Himalayan salt, to taste
- Optional: Large green cabbage leaf to serve on.
- Peel all the potatoes. Place in a pot of boiling water and cook for 20 minutes untill fork tender. Drain and allow to cool completely.
- Cook peas in some simmering water according to packet instructions, when ready drain and cool completely.
- Combine potatoes and peas in a bowl, chop the parsley finely and add along with olive oil, oregano and salt.
- Serve underneath a large cabbage leaf. Place in the fridge to chill for 20-30 minutes for best results.
Note: Potato photo is from we eat together, as I lost some photos from this recipe.