Salsa Verde Potato Salad
Elevate your potato salad game with this vibrant Salsa Verde Potato Salad! Featuring tender baby potatoes tossed in a zesty homemade salsa verde made with fresh parsley, basil, and mint, this dish is a refreshing twist on a classic. Capers, Dijon mustard, and a squeeze of lemon juice add tangy, briny notes, while a touch of red onion provides a subtle crunch. Perfect as a side dish for picnics, barbecues, or weekday dinners, this potato salad is bursting with herbaceous flavor and comes together in just 35 minutes. Serve it warm, at room temperature, or chilled for a versatile crowd-pleaser that’s sure to impress!
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 1 teaspoon Salt
- 1 cup Fresh parsley
- 0.5 cup Fresh basil
- 0.25 cup Fresh mint
- 2 tablespoons Capers
- 1 tablespoon Dijon mustard
- 1 clove Garlic
- 2 tablespoons Lemon juice
- 0.25 cup Extra virgin olive oil
- 0.5 teaspoon Black pepper
- 0.5 small Red onion
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half so they are all roughly the same size for even cooking.
Place the potatoes in a large pot and cover them with water. Add the salt and bring the water to a boil.
Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the salsa verde. In a food processor, combine the parsley, basil, mint, capers, Dijon mustard, garlic, lemon juice, and olive oil. Pulse until the mixture is finely chopped but still has some texture.
Season the salsa verde with black pepper to taste and adjust seasoning if necessary. Set aside.
Finely dice the red onion and soak it in cold water for 5 minutes to mellow its flavor. Drain and set aside.
Once the potatoes are done, drain them and allow them to cool slightly. Cut any larger ones into bite-sized pieces if needed.
Place the warm potatoes in a large mixing bowl. Add the salsa verde and toss gently to coat all the potatoes evenly.
Fold in the diced red onion and give the salad a taste. Adjust seasoning if needed with additional salt or pepper.
Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together. Serve warm, at room temperature, or chilled.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.9 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
