Summer
potato salad with salsa verde
Serves: 2 people
In a food processor puree parsley stems with oil, mustard, salt, sugar, lemon zest and the cooked potatoes, until it reaches a creamy consistency. Set parsley leaves aside in ice cold water.
Mix potatoes while still warm with the green sauce. Add capers, sliced onions and parsley leaves.
Mix all ingredients.
When chopping herbs always use a sharp knife to not damage the leaves and to retain their bright colour and strong flavour.
Get
Inspired
Alive with
roots
