Salsa Verde Potato Salad

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Salsa Verde Potato Salad

 

 

850 g (30 oz) chat potatoes, halved

1/2 cup roasted macadamia nuts, roughly chopped

1/3 cup fresh flat-leaf parsley leaves

8 teaspoons fresh mint leaves

2 green onions, sliced

1/2 teaspoon dijon mustard

2 teaspoons drained capers, rinsed

1/2 teaspoon finely grated lemon rind

1/3 cup olive oil

 

 

1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil

over high heat. Reduce heat to medium. Cook for 12 to

15 minutes or until tender. Drain. Place in a large bowl. Set aside to cool.

 

2. Make salsa verde: Process parsley, mint, onion, mustard, capers and lemon

rind until finely chopped. With the motor running, gradually add oil. Process to

combine.

 

3. Add salsa and macadamia nuts to the potato. Toss to combine.

 

 

Serves 4.