New Potatoes With Salsa Verde

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Aesthetics and Gastronomy
Nutrition per serving    (USDA % daily values)
CAL
236
FAT
38%
CHOL
0%
SOD
11%

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Ingredients for 4 servings

600 g New Potatoes, scrubbed and skins left on

15 g Parsley

15 g Mint, Lemon Balm or Coriander

15 g Capers

30 g Gherkins

2 Spring Onions, chopped

1/2 Lemon, zest and juice

1 Small Clove of Garlic

50 ml Olive or Rapeseed Oil

Salt and Black Pepper

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