Tested till perfect Baby Potato Salad with Salsa Verde

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 28 28small new potatonew potatoes, about 3 lb/1.5 kg


  • 1 cup 1cupchopped fresh Italian parsley
  • 2 2rinsed anchovieanchovies, optional
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 4 tsp 4tspwine vinegar
  • 1 tbsp 1tbspcapercapers, rinsed
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
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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.)

Nutritional Information Per serving: about

cal 234 pro 4g total fat 9g sat. fat 1g
carb 36g fibre 3g chol 0mg sodium 824mg

% RDI:

calcium 2 iron 9 vit A 5 vit C 53
folate 16
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