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

• 1.5 kg waxy potatoes, such as Desiree
• HFM Upcycled Salsa Verde
• 2 tbsp chopped walnuts

METHOD

1. Steam or boil the potatoes until a knife slides easily through them. 
2. 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.