Best 2 Salsa Verde Potato Salad Recipes
Salsa verde potato salad is a vibrant and flavorful twist on the classic picnic staple. With the tangy and herbaceous salsa verde as the dressing, this salad features tender potatoes, green beans, and hard-boiled eggs, all tossed together for a delightful medley of textures and flavors. The recipe also includes a variation for roasted potatoes, adding a crispy and smoky touch to the salad. For those who prefer a creamy dressing, there's a creamy salsa verde variation, made with mayonnaise and sour cream, offering a rich and luscious alternative. Additionally, a vegan salsa verde option is provided, using cashews and nutritional yeast to create a plant-based version of the classic sauce. With its vibrant green color and versatile variations, this salsa verde potato salad is sure to be a hit at your next gathering or potluck.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED POTATO CHICKEN SALAD WITH SALSA VERDE
Roasted potatoes combined with rotisserie chicken and greens make a main-dish salad the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Cook frozen potatoes as directed on bag. Pour into large bowl; stir in beans, chicken, salsa verde and lime juice.
- Arrange salad greens on large platter.
- Spoon potato mixture over greens; sprinkle with pumpkin seeds. Serve warm or at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g
SALSA VERDE POTATO SALAD
Make and share this Salsa Verde Potato Salad recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
- Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
- Add half the mayo mixture to the warm potatoes and set aside to cool.
- When you are ready to serve, add remaining mixture and toss to coat.
Tips:
- Choose the right potatoes. Waxy potatoes, like Yukon Golds or Red Bliss, hold their shape better than starchy potatoes, like Russets, when boiled. This will prevent them from becoming too mushy in the salad.
- Boil the potatoes until they are just tender. Overcooked potatoes will fall apart easily and make the salad mushy. To check if the potatoes are done, insert a fork into the center of a potato. If it goes in and out easily, they are done.
- Cool the potatoes completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a good quality extra-virgin olive oil. This will give the salad a rich, flavorful taste.
- Add fresh herbs to the salad for extra flavor. Parsley, cilantro, and basil are all good choices.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately, or chill it for later. Salsa verde potato salad can be served warm or cold.
Conclusion:
Salsa verde potato salad is a delicious and versatile side dish that can be served at any gathering. It is easy to make and can be customized to your own taste. With its bright flavors and creamy texture, this salad is sure to be a hit with everyone who tries it.
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