Italian Garlic and Parsley Potato Salad

Combine diced potatoes with salt in a large pot filled with cold water, stirring gently to distribute the salt evenly.

Bring the mixture to a rolling boil over high heat, then reduce the heat to medium-low and let simmer for 10 minutes or until the potatoes reach your desired level of tenderness, adjusting the cooking time according to their size.\nTransfer the cooked potatoes to a clean surface and let them cool slightly, allowing you to handle them comfortably.\nWhile the potatoes are still warm, whisk together 3 tablespoons of olive oil and white wine vinegar in a small bowl using an electric mixer or whisk until well combined.

Add minced garlic to the mixture and stir gently, allowing it to infuse into the oil and vinegar.\nSet the potato mixture aside until it has cooled enough to handle comfortably, at which point you can proceed with the next steps.\nOnce the potatoes have cooled sufficiently, peel them using a vegetable peeler and cut them into 1-inch cubes.\nCombine the cubed potatoes with chopped green onions and fresh parsley in a large bowl, using your hands to gently toss the ingredients together until they are evenly distributed.\nSeason the potato mixture with salt and pepper to taste, then drizzle it with the olive oil and vinegar mixture you prepared earlier.\nTo avoid breaking the potatoes, use a gentle tossing motion to combine them with the dressing.

Finally, sprinkle the remaining 1 tablespoon of olive oil over the top of the potatoes and add a pinch of red pepper flakes, serving immediately.