Potatoes with Salsa Verde

by Potato Council

Serves 4

Ingredients

• 650g Salad Potatoes
• 3 tbsp capers in brine, drained and rinsed
• 3 tbsps chopped fresh mint
• 3 tbsp chopped flat leaf parsley
• Zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil

Method

1. Halve the potatoes lengthways and place in a pan.  Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
2. While the potatoes cook, roughly chop the capers and place  in a large bowl with chopped herbs, lemon zest and juice and oil.  Mix everything together with a fork then add seasoning to taste.
3. Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.