Baby Potato Salad with Salsa Verde

Author: Canadian Living

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

Ingredients

  • 28 new potato about 3 lb/1.5 kg
Salsa_Verde:
  • 1 cup chopped fresh Italian parsley
  • 2 anchovie optional
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons wine vinegar
  • 1 tablespoon caper rinsed
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

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
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baby Potato Salad with Salsa Verde