Lukewarm potato salad with green wasabi salsa

Ingredients for 4 servings:

• 700 g potatoes, mainly waxy
• 1 bunch of basil
• 1 bunch parsley, flat
• ½ bunch mint
• 2 medium-sized garlic cloves
• 4 anchovy fillets in oil, optionally capers
• 1 tbsp wasabi paste or mustard
• 3 tsp vinegar
• ½ lemon(s)
• 50 ml olive oil
• 2 tsp salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

delicious with fish and meat or just like that, vegan possible

Peel and wash the potatoes, then dice them into bite-sized pieces. Cover them with water in a pot and bring to a boil with 1 teaspoon of salt. Cook over medium heat for about 15 minutes. They are done when they slide off the knife when pierced. Meanwhile, wash the herbs, shake them dry, and pick off the leaves. Squeeze the lemon half. Place them in a blender or similar with the remaining ingredients and puree. Add a little oil if desired. Do not blend for too long, as this can make the salsa bitter. Season to taste with more salt, vinegar, and pepper. Drain the potatoes in a sieve, place them in a bowl without rinsing, and toss them with the salsa while still hot. Let the salad stand for about 10 minutes and serve lukewarm. Note: For a vegan version, or if you simply don’t like fish, you can omit the anchovies or replace them with capers, for example.