Zesty Herb Potato Salad with Salsa Verde
Elevate your summer gatherings with this vibrant Zesty Herb Potato Salad with Salsa Verde. This refreshing side dish blends the creaminess of wholesome egg mayonnaise with the zing of fresh herbs and the tanginess of lemon and capers. Perfectly tender, baby new potatoes serve as a delightful base, while a medley of dill, basil, and parsley add freshness. Ideal for barbecues, potlucks, or a unique twist on the classic picnic potato salad. Enjoy it as a complement to grilled meats or as a light standalone meal.
6
Servings
200
Calories
10
Ingredients
Ingredients
Baby New Potatoes
1 kg (washed, halved, skin on)
Whole Egg Mayonnaise
1 cup
Chopped Dill Leaves
1/4 cup
Chopped Basil Leaves
1/4 cup
Chopped Parsley
1/4 cup
Lemon
1 (grated rind and juice)
Baby Capers
2 tablespoons
Chopped Baby Dill Pickles
2 tablespoons
Red Onion
1/2 (finely chopped)
Garlic Clove
1 (crushed)
Instructions
1
Start by placing the halved baby new potatoes in a large saucepan and covering them with cold water. Bring the water to a rolling boil over medium-high heat and let them cook for 12-15 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them.
2
Once cooked, drain the potatoes thoroughly and transfer them to a large mixing bowl to cool slightly.
3
In a separate small bowl, combine the whole egg mayonnaise, chopped dill, chopped basil, chopped parsley, lemon zest, lemon juice, baby capers, chopped baby dill pickles, finely chopped red onion, and crushed garlic. Mix well and season to taste with salt and freshly ground black pepper.
4
Add half of the mayonnaise-herb mixture to the warm potatoes while they are still slightly warm. Toss gently to coat the potatoes evenly and let them cool down completely.
5
Just before serving, add the remaining mayonnaise-herb mixture to the potato salad, tossing gently to coat. Garnish with additional fresh herbs if desired, and serve chilled.
Nutrition Information
13.33g
Fat
16.67g
Carbs
3.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Herb Potato Salad with Salsa Verde?
It is a refreshing side dish that combines tender baby new potatoes with a creamy mayonnaise dressing infused with fresh herbs, lemon, and capers.
What ingredients are used in the salsa verde dressing?
The dressing consists of whole egg mayonnaise, chopped dill, basil, parsley, lemon zest, lemon juice, baby capers, baby dill pickles, red onion, and crushed garlic.
How many servings does this recipe provide?
This recipe makes 6 servings.
Is this potato salad vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
Which type of potatoes should I use?
The recipe calls for 1 kg of baby new potatoes, washed and halved with the skin left on.
How long do the potatoes need to boil?
The potatoes should be boiled for 12 to 15 minutes until they are tender when pierced with a fork.
Should the potatoes be peeled?
No, the recipe recommends leaving the skin on the baby new potatoes.
What herbs are required for this recipe?
You will need 1/4 cup each of chopped dill leaves, chopped basil leaves, and chopped parsley.
How much fat is in one serving?
Each serving contains 13.33g of fat.
What is the carbohydrate content per serving?
There are 16.67g of carbohydrates per serving.
How much protein does this dish provide?
This potato salad provides 3.33g of protein per serving.
How do I make the dressing?
Mix the mayonnaise with the herbs, lemon juice and zest, capers, pickles, red onion, and garlic in a small bowl.
Why should I add half the dressing while the potatoes are warm?
Adding some dressing while the potatoes are warm allows them to absorb the flavors more deeply.
When should I add the remaining dressing?
Add the remaining half of the mayonnaise-herb mixture just before serving and toss gently.
Are there pickles in this recipe?
Yes, it includes 2 tablespoons of chopped baby dill pickles.
What kind of onion is best for this salad?
Half of a finely chopped red onion is used for its mild flavor and color.
Do I use the lemon peel?
Yes, the recipe uses both the grated rind and the juice of one lemon.
How much garlic is used?
The recipe requires one crushed garlic clove.
Is this dish suitable for a picnic?
Yes, it is specifically noted as a unique twist on classic picnic potato salad.
Should the salad be served warm or cold?
It should be served chilled for the best flavor and texture.
Can I use this as a standalone meal?
Yes, it can be enjoyed as a light standalone meal or as a side dish for grilled meats.
What are baby capers?
Baby capers are small, pickled flower buds that add a salty and tangy flavor to the dish.
How many ingredients are in this recipe?
There are 10 main ingredients listed in this recipe.
How should I prepare the baby new potatoes?
They should be washed and halved before boiling.
Can I add more herbs for garnish?
Yes, the instructions suggest garnishing with additional fresh herbs if desired.
What prevents the potatoes from being mushy?
Carefully monitoring the boiling time (12-15 minutes) and testing with a fork ensures they remain tender but firm.
Is salt and pepper necessary?
The recipe advises seasoning the dressing to taste with salt and freshly ground black pepper.
What type of mayonnaise is recommended?
The recipe specifically calls for whole egg mayonnaise for a creamy texture.
What makes this 'Salsa Verde' style?
The use of a high concentration of fresh green herbs, lemon, and capers mimics the flavor profile of a traditional salsa verde.