800g kipfler or jersey benne potatoes, washed, thickly sliced diagonally
2 cups fresh peas
100g sugar snap peas, thickly sliced diagonally
1 cup flat-leaf parsley
½ cup mint leaves
¼ cup chives, chopped
1 garlic clove, crushed
1 tbsp baby salted capers, rinsed and drained
½ cup olive oil
1 lemon, zested, juiced
Cook potatoes in a large saucepan of boiling water for 10 minutes.
Add peas and sugar snap peas and cook for 1 minute or until tender. Refresh under cold running water. Drain well.
Add half the parsley and mint to potatoes and peas.
To make parsley salsa verde place chives, garlic, capers, olive oil, lemon juice, remaining parsley and mint in a small food processor and process until well combined.
Season with salt and freshly ground black pepper.
Drizzle over potato mixture and toss. Sprinkle with lemon zest to serve.