Salsa verde potatoes

    20 min

    With loads of fresh herbs, capers and lemon, this potato dish is full of flavour and a perfect match for grilled or barbecued meats.

    Potato Council

    3 people made this

    Serves: 4 

    • 650g Salad potatoes
    • 3 tablespoons capers in brine, drained and rinsed
    • 3 tablespoons chopped fresh mint
    • 3 tablespoons chopped flat leaf parsley
    • zest and juice of 1 lemon
    • 3 tablespoons extra virgin olive oil

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. 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.
    2. While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
    3. Drain the potatoes in a colander, then add to the bowl and mix everything together.

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