Potatoes with Salsa Verde
by Potato Council
Serves 4
Ingredients
- 650g Salad Potatoes
- 3 tbsp capers in brine, drained and rinsed
- 3 tbsps chopped fresh mint
- 3 tbsp chopped flat leaf parsley
- Zest and juice of 1 lemon
- 3 tbsp extra virgin olive oil
Method
- Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
- While the potatoes cook, roughly chop the capers and place in a large bowl with chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
- Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
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