- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
With golden potatoes and tangy salsa verde, this quick side dish will become an instant family favourite!
Ingredients
- 800g chat potatoes
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon fresh basil leaves
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon drained baby capers, rinsed, chopped
- 1 teaspoon wholegrain mustard
- 2 teaspoons white wine vinegar
- 2 tablespoons olive oil
Method
- Step 1Pierce potatoes with a fork. Place in a heatproof microwave-safe dish. Add 1/2 cup cold water. Cover with plastic wrap. Microwave on high (100%) for 8 minutes or until tender. Drain. Set aside for 2 minutes to cool.
- Step 2Meanwhile, finely chop parsley and basil. Place herbs, capers, mustard, vinegar and oil in a large heatproof bowl. Stir until well combined.
- Step 3Using a fork, lightly crush potatoes. Add to parsley mixture. Season with salt and pepper. Gently toss to combine. Serve.
- Vegan
- Vegetarian
Nutrition
680 kj
Energy
2.6g
Fat Total
0.3g
Saturated Fat
4.4g
Fibre
5g
Protein
81mg
Sodium
26.7g
Carbs (total)
All nutrition values are per serve
Notes
Serve with baked or steamed salmon fillets or roasted lamb rump.
- Author: Kirrily La Rosa
- Image credit: Andrew Young
- Publication: Super Food Ideas
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