Baby Potato Salad with Salsa Verde
This recipe makes 6 servings
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 |
- Portion size: 6
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 28small new potatonew potatoes, about 3 lb/1.5 kg Salsa_Verde:
- 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
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
