Baby Potato Salad with Salsa Verde
By The Canadian Living Test Kitchen
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
234234 cal |
|
pro |
4 g4g pro |
|
total fat |
9 g9g total fat |
|
sat. fat |
1 g1g sat. fat |
|
carb |
36 g36g carb |
|
fibre |
3 g3g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
824 mg824mg sodium |
|
% RDI: |
- |
|
calcium |
22 calcium |
|
iron |
99 iron |
|
vit A |
55 vit A |
|
vit C |
5353 vit C |
|
folate |
1616 folate |
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 kg28 28small new potatonew potatoes, about 3 lb/1.5 kg
- Salsa_Verde:
- 1 cup chopped fresh Italian parsley 1 1cup cupchopped fresh Italian parsley
- 2 rinsed anchovies , optional2 2rinsed anchovieanchovies, optional
- 1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
- 4 tsp wine vinegar 4 4tsp tspwine vinegar
- 1 tbsp capers , rinsed1 1tbsp tbspcapercapers, rinsed
- 1 clove garlic , minced1 1clove garliccloves of garlic, minced
- 1 tsp salt 1 1tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
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