Potato Salad & Salsa Verde Recipe

Prep in:: 5 mins
Cook in:: 15 mins
Serves:: 4

Per Serving	%RI
Energy (Kcal) 196
Fat 8.9g	13%
Saturated Fat 1.4g	7%
Total Sugars 2.7g	3%
Salt 0.8g	13%

Method

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.

While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.

Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.

Ingredients

650g Salad potatoes

3tbsp capers in brine, drained and rinsed

3tbsp chopped fresh mint

3tbsp chopped flat leaf parsley

zest and juice of 1 lemon

3tbsp extra virgin olive oil

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