Salsa Verde Potato Salad

clock 15 minutes + 15 minutes bowl Serves 6


  • 1kg perlas baby potatoes, washed and halved
  • 1 cup mayonnaise
  • 1/4 cup dill, chopped
  • 1/4 cup basil, chopped
  • 1/4 cup parsley, chopped
  • 2 Tbsp capers
  • 2 Tbsp baby cornichons (baby gherkins), chopped
  • 1/2 red onion, finely chopped
  • 1 clove garlic, crushed
  • Salt and pepper
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  • 1. Cook potatoes in a large saucepan of boiling water, uncovered for 10-15 minutes, or until just tender. Drain well and transfer to a serving bowl.

  • 2. Meanwhile, in a small bowl, mix remaining ingredients together and season with salt and pepper to taste. Add half the mayonnaise mixture to the warm potato halves, and set aside to cool.

  • 3. When ready to serve, add remaining mayonnaise mixture, and toss to coat.

  • Tips: You don't need to peel new potatoes; just rinse to remove any dirt and cook whole.

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