Salsa Verde Potato Salad

 

Salsa Verde Potato Salad Recipe

This green sauce is a zippy alternative to a mayonnaise or cream based potato salad. The trick here is to dress the potatoes while they are still warm so they absorb as much flavour from the dressing as possible. Serve this as part of a barbeque spread, or with grilled chicken or fish.

Serves 6.

INGREDIENTS

METHOD

  1. Steam or boil the potatoes until a knife slides easily through them. 
  2. Blend together the remaining ingredients in a food processor until you have a smooth slurry. 
  3. Cut or break the potatoes into halves or quarters. You want a forkable piece. Toss the warm potatoes in the salsa verde and top with the walnuts. Serve warm or at room temperature. 

Recipe by Tori Haschka.

Ingredients for Salsa Verde Potato Salad

Potatoes Desiree (min 1kg bag)

$3.99 ea
$3.99

Maille Mustard Dijon 215g

$4.19 ea

Bragg Apple Cider Organic Vinegar (473ml)

$2.99 ea

Alpi Anchovies Plain 80g

$3.69 ea

Garlic (head)

$0.45 ea
$11.29

Sacla Capers 200g

$4.99 ea

Parsley Continental (bunch)

$2.29 ea

Basil (bunch)

$5.69 ea

Mint (bunch)

$2.29 ea

Colavita Olive Oil 500ml

$8.49 ea

Maldon - Sea Salt Flakes (240g)

$6.99 ea

Harris Farm - Walnut Kernels Loose (min 200g)

$5.00 ea
$24.99

Potatoes Desiree (min 2kg bag)

$4.49 ea