Salsa verde potatoes
Salsa verde potatoes are tender, boiled potatoes coated in a zesty green sauce made from fresh herbs, capers, and mustard. This vibrant side dish is perfect for enhancing barbecues or any main course.
Cook time 10 min
Prep time 15 min
Ingredients:
4 potatoes1/4 cup fresh parsley
1 tbsp basil
2 tbsp chives
1 tsp capers
1 tsp mustard
1 tsp vinegar
2 tbsp olive oil
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.
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.
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.
Salsa verde potatoes FAQ:
Boil the potato chunks for 12-15 minutes, or until they are fork-tender. This ensures they are cooked through but not mushy.
For salsa verde potatoes, medium to waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape well after cooking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold.
Yes, you can substitute fresh herbs based on availability. For example, cilantro or mint can replace basil or parsley. If you don’t have capers, try olives for a different flavor.
Yes, you can prepare the salsa verde a few hours ahead. Just keep it covered in the fridge until you’re ready to toss it with the potatoes.
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.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 4.57g
Carbohydrates 36g
Fiber 4.62g
Sugar 1.84g
Fat 7g
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