New potatoes are waxy and keep their shape after cooking, making them ideal for salads. Using small ones means you can leave them whole for a pretty presentation.
Ingredients
- 28 small new potatoes (about 3 lb/1.5 kg)
- Salsa Verde:
- 1 cup (250 mL) chopped fresh Italian parsley
- 2 anchovies, rinsed (or 1 tsp/5 mL anchovy paste), optional
- 1/4 cup (50 mL) extra-virgin olive oil
- 4 tsp (20 mL) wine vinegar
- 1 tbsp (15 mL) capers, rinsed
- 1 clove garlic, minced
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
Steps
- In large pot of boiling salted water, cover and cook potatoes just until tender, about 15 minutes. Drain and let cool enough to handle. With paring knife, peel potatoes; transfer to serving bowl.
- Salsa Verde: Meanwhile, in blender or food processor, purée together parsley, anchovies (if using), 1/3 cup (75 mL) water, oil, vinegar, capers, garlic, salt and pepper; pour over warm potatoes and toss to coat. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 1 day.)
