Salsa Verde Potato Salad Food

POTATO SALAD

Steps:

• Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
• Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.
• Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work).
• Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.
• Mix together all the ingredients, adding the shallots last.
• Yield: 4 servings
• Mix together all the ingredients.
• Yield: 4 servings
• MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram
• Mix together all the ingredients.
• Yield: 4 servings

SALSA VERDE POTATO SALAD

Steps:

• Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
• Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
• Add half the mayo mixture to the warm potatoes and set aside to cool.
• When you are ready to serve, add remaining mixture and toss to coat.

CRISP POTATOES WITH SALSA VERDE DRIZZLE

Steps:

• Peel the potatoes and slice them into thin 1/8-inch thick slices. Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper. Place a large skillet onto the grill and coat the bottom with olive oil. Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes. Drizzle some more olive oil over the top. Cook over medium-high heat until the bottoms are browned and crisp. Turn the potatoes over and cook the other side until they are browned and crisp.
• In a food processor add the olives, capers, garlic, and parsley. Process, adding some olive oil in a thin stream, until you have a smooth puree. Mix in the lemon juice and adjust the seasoning with salt and pepper.
• Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

Steps:

• Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
• Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
• Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
• Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

STUFFED SALSA VERDE POTATOES WITH LEFTOVER TURKEY

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
• Mix turkey, salsa, and chile pepper together in a bowl.
• Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
• Return to the oven and bake until heated through, about 15 minutes.

SALSA VERDE POTATO SALAD

Steps:

• Cook potatoes in pot of boiling water for 15 minutes or till cooked.
• Drain, transfer to a big bowl.
• In another bowl, mix together remaining ingredients.
• Season to taste if necessary.
• Add 1/2 mayo mixture to warm potatoes.
• Set aside to cool.
• Add remaining mayo mixture, toss to combine.
• Garnish with extra basil leaves before serving.

SALMON WITH SALSA VERDE NEW POTATOES

Steps:

• Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
• Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
• Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.