potato salad with salsa verde


Serves: 2 people

  • 200 gr waxy potatoes, peeled and cooked in salted water
  • 70 ml sunflower oil
  • 1 red onion
  • 4 radish
  • 2 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 2 hard boiled eggs
  • 3 bunches of Curly Parsley
  • 10 gr salt
  • 10 gr sugar
  • zest from a lemon


In a food processor puree parsley stems with oil, mustard, salt, sugar, lemon zest and the cooked potatoes, until it reaches a creamy consistency. Set parsley leaves aside in ice cold water.
Mix potatoes while still warm with the green sauce. Add capers, sliced onions and parsley leaves.
Mix all ingredients.


When chopping herbs always use a sharp knife to not damage the leaves and to retain their bright colour and strong flavour.


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