Salsa Verde Potato Salad

Total Time
Prep 15 mins
Cook 15 mins

From Womans Day Everyday Food

Ingredients Nutrition


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

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.

JustJanS December 07, 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

Chef floWer November 18, 2009