Recipe for using Fermented Salsa Verde
- By Angie
- 25 Nov, 2020
Green Potato Salad
A salsa verde goes with so many different dishes and the fermented salsa verde here is no different. It’s great simply spread on a sandwich or you can add a little oil and use it as a marinade for meat and fish or drizzle over grilled meats when finished cooking. This potato salad is a simple side dish for a barbecue or left over roast chook.
While it’s used on potatoes here, this dressing can be tossed through leftover roast chicken for a sandwich filler or can be used with smoked trout. This dressing has all the benefits of a probiotic condiment.
500g new potatoes, halved
2 tablespoons creme fraiche
30ml Fermented Salsa Verde
Juice of one lemon
50ml extra virgin olive oil
1 tablespoon kewpie mayonnaise
Salt & pepper to taste
3 shallots, finely sliced
2 sticks celery, finely sliced
Place potatoes in a pot and cover with cold water and season with a generous helping of salt. Bring to the boil and cook potatoes until tender. Drain and rinse under cold water.
Meanwhile, in a small mixing bowl combine the creme fraiche, salsa verde, lemon juice, olive oil and mayonnaise. Combine well and season to taste.
Add cooked potatoes to a large bowl with the sliced shallots, celery and the dressing, toss well until everything is well coated.
You can add peas or baby spinach or even broccoli to this salad to up the green content!