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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Salsa_Verde:
Method
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 facts <b>Per serving:</b> about
- Sodium 824 mg
- Protein 4 g
- Calories 234.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 36 g
%RDI
- Iron 9.0
- Folate 16.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 53.0
