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Baby Potato Salad with Salsa Verde

By The Canadian Living Test Kitchen

Tested till perfect

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Baby Potato Salad with Salsa Verde

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 234
pro 4 g
total fat 9 g
sat. fat 1 g
carb 36 g
fibre 3 g
chol 0 mg
sodium 824 mg
% RDI: -
calcium 2
iron 9
vit A 5
vit C 53
folate 16

More great recipes from this menu:

New potatoes are waxy and keep their shape after cooking, making them ideal for salads. Using small ones means you can leave them whole for a pretty presentation.

Ingredients

  • 28 small new potatoes, about 3 lb/1.5 kg
  • Salsa_Verde:
  • 1 cup chopped fresh Italian parsley
  • 2 rinsed anchovies, optional
  • 1/4 cup extra-virgin olive oil
  • 4 tsp wine vinegar
  • 1 tbsp capers, rinsed
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper

Preparation

In large pot of boiling salted water, cover and cook potatoes just until tender, about 15 minutes. Drain and let cool enough to handle. With paring knife, peel potatoes; transfer to serving bowl.

Salsa Verde: Meanwhile, in blender or food processor, purée together parsley, anchovies (if using), 1/3 cup (75 mL) water, oil, vinegar, capers, garlic, salt and pepper; pour over warm potatoes and toss to coat. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 1 day.)

Source : Canadian Living Magazine: September 2004

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