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    You are in: Home / Recipes / Salsa Verde Potato Salad Recipe
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    Salsa Verde Potato Salad

    Salsa Verde Potato Salad. Photo by JustJanS

    1/2 Photos of Salsa Verde Potato Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    katew's Note:

    From Womans Day Everyday Food

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    Units: US | Metric


    1. 1
      Cook potatoes in pot of boiling water for 15 minutes or till cooked.
    2. 2
      Drain, transfer to a big bowl.
    3. 3
      In another bowl, mix together remaining ingredients.
    4. 4
      Season to taste if necessary.
    5. 5
      Add 1/2 mayo mixture to warm potatoes.
    6. 6
      Set aside to cool.
    7. 7
      Add remaining mayo mixture, toss to combine.
    8. 8
      Garnish with extra basil leaves before serving.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on December 07, 2009


      We really enjoyed this although I'd cut back on the dill a bit and omit the lemon juice next time as there seemed to be enough tartness with the capers and cornichons. A good grinding of pepper really lifted the salad too.

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    • on November 18, 2009


      Yummy! I will add this on our new years eve salad list for our BBQ. I had to make a few adjustment to this recipe. I used in the tube dill and basil (it was all I had at home) but used fresh parsley. I used soy mayonnaise because it our favourite mayo (and lactose free) and then kept to the recipe. We all enjoyed the flavours, I was planning to eat some for lunch but there was no left overs. Served with Snappy Green Beans, Hoisin Marinated Wing Pieces and BBQ steak. Thank you katew

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    Nutritional Facts for Salsa Verde Potato Salad

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.2
    Calories from Fat 119
    Total Fat 13.3 g
    Saturated Fat 1.9 g
    Cholesterol 10.1 mg
    Sodium 414.5 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 4.1 g
    Sugars 4.4 g
    Protein 4.0 g

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