Salsa Verde Potato Salad

Name: Salsa Verde Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 kg baby new potato, washed halved, skin on; 59 milliliters chopped basil leaves; 2 Tbsps baby capers; 59 milliliters chopped dill leaves; 2 Tbsps chopped baby dill pickles; 237 milliliters whole egg mayonnaise; 1 garlic clove, crushed; 1 lemon, grated rind and juice; 59 milliliters chopped parsley; 1 red onion, finely chopped

You can never have too many side dish recipes, so give Salsa Verde Potato Salad a try. One portion of this dish contains approximately 9g of protein, 4g of fat, and a total of 199 calories. This recipe serves 6. If you have parsley, lemon, baby dill pickles, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Ingredients

Servings:

1kg

baby new potato, washed halved, skin on 59milliliters

chopped basil leaves 2Tbsps

baby capers 59milliliters

chopped dill leaves 2Tbsps

chopped baby dill pickles 237milliliters

whole egg mayonnaise 1

garlic clove, crushed 1

lemon, grated rind and juice 59milliliters

chopped parsley 1

red onion, finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.