Around the holiday season you find yourself often in the position of being asked to "bring a dish" to any number of events. Potato salad is a classic, but give the tired old mayonnaise dressing a miss and try out this fresh and tangy salsa verde.
1kg chat potatoes
1 bunch parsley
1 tbsp capers
1 dill pickle, roughly chopped
Juice of 1/2 lemon
1 tsp red wine vinegar
3 tbsp olive oil
2-3 shallots, chopped (scallions)
1. Bring a large pot of water to the boil and add the potatoes. Simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife. Drain and set aside.
2. Combine the parsley, capers, pickle, lemon juice, vinegar and 2 tbsp olive oil in a food processor. Process until you get to your desired consistency. You can either leave it a bit chunky (like a traditional salsa verde) or continue until it's smooth.
3. Cut any of the larger potatoes in half, if desired. Stir through the dressing. Sprinkle with chopped shallots (scallions) and drizzle with the remaining olive oil. There is no need to add salt, as the capers are quite salty already. Serve warm or at room temperature.