Pork and jalapeño salsa verde potato salad Recipe

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serves:

8 - 10

Skill:

easy

Cost:

not

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

Scale up or down the number of jalapeños you use, depending on how much you like spicy food!