Green Potato Salad
- 2 pounds Idaho potatoes, peeled and cubed into bite sized pieces
- 4 scallions, whites and greens, chopped
- 1 1/2 cups prepared salsa verde
Cover potatoes with water, bring to a boil, salt water and cook until just tender, 12 to15 minutes. Drain potatoes and dry out by placing back in hot pot for 1 to 2 minutes. Transfer the potatoes to a bowl and combine with scallions and salsa. Serve or chill.
Recipe courtesy of Rachael Ray
Recipe courtesy of Geoffrey Zakarian