Summer Potatoes with Fresh Peas and Parsley Salsa

Here is salad I am preparing tonight for tomorrow.

It is everything that Kiwi Christmas meal is about. New seasons vegetables, summery and light. I will be taking it to a big family buffet meal served in the early afternoon. The Uncles will provide ham, turkey, lamb and beef as cold cuts, and dessert will be pavlova, ice-cream and fresh fruit platters. All the Aunts make salads, and the host family provide the dessert and fish - usually something like prawns or scallops off the bbq.

800g kipfler or jersey benne potatoes, washed, thickly  sliced diagonally

2 cups fresh peas

100g sugar snap peas, thickly sliced diagonally

1 cup flat-leaf parsley 

½ cup mint leaves

¼ cup chives, chopped

1 garlic clove, crushed

1 tbsp baby salted capers, rinsed and drained

½ cup olive oil

1 lemon, zested, juiced

 

Cook potatoes in a large saucepan of boiling water for 10 minutes.

Add peas and sugar snap peas and cook for 1 minute or until tender. Refresh under cold running water. Drain well.

Add half the parsley and mint to potatoes and peas.

To make parsley salsa verde place chives, garlic, capers, olive oil, lemon juice, remaining parsley and mint in a small food processor and process until well combined.

Season with salt and freshly ground black pepper.

Drizzle over potato mixture and toss. Sprinkle with lemon zest to serve.

Happy Christmas all