Pork and jalapeño potato salad with salsa verde is a really interesting twist on a classic potato salad recipe. It’s so simple to make and is ready in just 25 minutes, but it would work well as a weekend lunch, a side salad as part of a sharing dinner with friends or even as part of a buffet. This is a great way to use up leftover pork. The jalapeños give it bit of a kick, but the herby salsa verde is fresh and light.
- 900g baby potatoes
- 5tbsp extra virgin olive oil
- 2tbsp red wine vinegar
- 1 garlic clove, crushed
- 1tbsp capers
- 2tsp Dijon mustard
- 2 fresh jalapeño chillies, sliced or 2tbsp of jarred jalapeños
- 1x25g bunch basil
- 1x25g bunch mint
- 1x25g bunch parsley
- 450g leftover roast pork, pulled or cut into chunks (you can also use cooked and sliced pork chops)
- 150g soft Agen prunes, halved
- 75g rocket or watercress
Bring the potatoes to the boil, then simmer until tender. Drain and set aside.
To make the salsa verde: in a food processor, pulse the oil, vinegar, garlic, capers, mustard, half the jalapeños and the herbs to form a paste. Add a little water if it’s too thick.
In a bowl, mix the potatoes with a few tablespoons salsa verde. Warm the pork, then mix into the potatoes along with the prunes. Stir in the rocket, top with remaining jalapeños and drizzle over more dressing – serve the rest on the side.
Scale up or down the number of jalapeños you use, depending on how much you like spicy food!