Baby Potato Salad with Salsa Verde
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.
Servings: 6
Ingredients:
| 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% |
-
28 small new_potatoes (about 3 lb/1.5 kg)
salsa_verde:
1 cup (250 mL) chopped fresh italian parsley
2 anchovies, rinsed (or 1 tsp/5 mL anchovy_paste), optional
1/4 cup (50 mL) extra-virgin olive oil
4 tsp (20 mL) wine vinegar
1 tbsp (15 mL) capers, rinsed
1 clove garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) 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, pur?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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