Potato Salad with Salsa Verde
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Ingredients
- 500g New potatoes
- 1 bunch Green asparagus
- 1/4 cup Black olives
- 1/3 cup Mint
- 1/3 cup Parsley
- 1/4 cup Basil
- 1 heaped tablespoon Capers
- 2 Small Gherkins
- 1 tablespoon Lemon juice
- Zest of 1 Lemon
- 2 tablespoons Extra virgin olive oil
Directions
| First steam the potatoes. | |
| While the spuds are cooking, prepare the salsa verde. Chop finely all the fresh herbs, capers and gherkins. Add the olive oil, zest and lemon juice. Season with black pepper. Give a good stir and let it rest until the veggies are cooked. The resting time will enhance the flavours. | |
| When potatoes are nearly done, cook the asparagus on a dry, hot griddle for a couple of minutes on each side. | |
| Mix together the cooked potatoes, asparagus and black olives and finally, add the salsa verde. | |