How about a potato salad with fresher flavours? A tangy, herby salsa verde made with mint and capers pairs perfectly with peas and buttery new potatoes. If you don’t have peas in the freezer, switch them with any fresh greens you like. We particularly love this salad with thinly sliced raw courgette in place of the peas or chopped and steamed French beans or broccoli. Anyway you make it, it’s a brilliant bowl to bring along to a BBQ.
- 12 new potatoes
- 150g cooked peas (or this is lovely with thinly sliced raw courgette or chopped and steamed French beans or broccoli too!)
- 25g fresh mint leaves
- 3 tbsp capers
- 1 garlic clove
- the juice of 1/2 a lemon
- 6 tbsp extra virgin olive oil
- Halve and boil the new potatoes until tender, then drain and cool while you make the salsa verde.
- Put the mint, garlic, capers, lemon juice and olive oil into a blender.
- Blend into a loose sauce then taste – add more lemon, olive oil or capers to taste. You shouldn’t need to add salt, the capers are plenty salty enough.
- Put the cooked and cooled potatoes into a bowl with the peas (or broccoli, French beans or courgette slices) and drizzle over half the salsa verde and toss to combine.
- Add more salsa verde or keep left overs in a jar in the fridge and use within a week. It’s great over salads & roasted vegetables, spread into a wrap or stirred through a summery soup or stew.