Salsa verde potatoes
Discover a zesty twist on a classic side dish with our Salsa Verde Potatoes recipe. Made with perfectly cooked potatoes tossed in a vibrant mix of fresh parsley, basil, chives, capers, mustard, vinegar, and olive oil, this dish is a delightful burst of flavors that will brighten up any meal. Easy to prepare and irresistibly delicious!
- 24 Apr 2025
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Salsa verde potatoes are a delicious and vibrant side dish that elevates the humble potato to gourmet status. This recipe combines tender potatoes with a zesty green sauce made from fresh herbs, capers, mustard, and olive oil. Perfect for barbecues, picnics, or as a complementary dish for any main course, salsa verde potatoes are sure to impress.
Ingredients:
Instructions:
- Wash and peel the 4 potatoes.
- Cut the potatoes into evenly-sized chunks (approximately 2-inch pieces).
- Place the potato chunks into a large saucepan, and cover with cold water.
- Add a pinch of salt to the water, then bring it to a boil over high heat.
- Once boiling, reduce the heat to medium and let the potatoes simmer for 12-15 minutes, or until they are fork-tender.
- Once cooked, drain the potatoes in a colander, and let them sit to steam for a minute to remove excess water.
- Finely chop the parsley, basil, and chives. You can use a knife or a food processor.
- In a small bowl, combine the chopped herbs with 1 tsp capers, 1 tsp mustard, and 1 tsp vinegar.
- Gradually whisk in 2 tbsp olive oil until the mixture is well combined and emulsified.
- Transfer the drained potatoes to a large mixing bowl.
- Pour the fresh salsa verde over the warm potatoes.
- Gently toss the potatoes to coat them evenly with the salsa verde.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve the salsa verde potatoes warm or at room temperature.
- Garnish with additional chopped herbs if desired.
Tips:
- Choose waxy potatoes like Yukon Gold or Red Bliss for best results, as they hold their shape better after boiling.
- Make sure to finely chop the herbs to ensure an even distribution of flavors in the salsa verde.
- Adjust the amount of mustard and vinegar to your taste, adding more if you prefer a tangier sauce.
- Serve the salsa verde potatoes immediately for the freshest taste but they can also be enjoyed at room temperature.
- Don't overcook the potatoes; they should be fork-tender but not falling apart, which takes about 20 minutes of boiling.
Salsa verde potatoes bring a burst of flavor and color to any meal. The combination of fresh herbs and simple ingredients makes this dish a healthy and delightful addition to your recipe repertoire. Enjoy this easy-to-make yet elegant side dish that pairs well with a variety of mains from grilled meats to roasted vegetables.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 4.57g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.62g | 12% |
| Sugar 1.84g | 2% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.02g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.17mg | 15% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 2.24mg | 14% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 54% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 90ug | 72% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.25mg | 27% |
| Iron, Fe 2.05mg | 19% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 900mg | 26% |
| Selenium, Se 1.32ug | 2% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.70mg | 6% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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