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.
Top tip for making Pork and jalapeño salsa verde potato salad
Scale up or down the number of jalapeños you use, depending on how much you like spicy food!