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Potato and vegetable salad with salsa verde butter
Fruit and vegetables
15g/½oz fresh flatleaf
parsley
leaves, very finely chopped
½ small
garlic
clove, very finely grated
½
lemon
, zest and 1 tsp juice
10
new potatoes
, boiled until tender and cut into bite-sized pieces
150g packet frozen mixed green vegetables (such as peas,
broad beans
, edamame beans or green beans), defrosted
fresh
chives
, finely chopped, to garnish
lemon
wedges, to serve
Tins, packets and jars
1 tbsp nonpareille
capers
, very finely chopped
5
cornichons
, very finely chopped
2 anchovy fillets, mashed to a paste
1 tsp
Dijon mustard
Cooking ingredients
2 tsp extra virgin
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
125g/4½oz salted
butter
, very soft
30g/1oz salsa verde
butter
(see above)
1 ball buffalo mozzarella
Back to recipe
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