Green Potato Salad - Edible, not old

Green potatoes?  I am famous among a few of our friends for the time I served green eggs for breakfast. I layered watercress, raw eggs, cheese and cream and then baked the eggs for the prescribed time in the oven. When the unsuspecting guests were served with their "coddled" eggs, they were a bit wobbly and one dear friend gave his a vigorous stir...resulting in green mush. To this day these friends tease me about my green eggs...no ham...( Dr Seuss - Green eggs and ham!)
I am happy to report these potatoes are deliberately green, very edible indeed and worth a try. Potato salad with mayonnaise has long been off my list, so this is a delicious alternative. I evidently like green food!
This recipe is another of Karen Dudley's "A week in the Kitchen" recipes - slightly adapted.
Thanks Francois for the photo:)

                                       Gremolata Potatoes

Serves 4

750g baby or large potatoes
30g parsley
2 cloves garlic, crushed
50ml olive oil
juice of half a lemon
1/2t salt
black pepper
olive oil
red wine vinegar

Boil potatoes in skins till soft, cool and peel. I prefer to do it this way as it seems to leave the potatoes firmer. However, peel in advance if you prefer.
Rinse parsley and dry well. Remove some of the stalks and chop in the food processor till fine. With the motor running, drizzle in the oil, then add the juice, salt, pepper and garlic. You should have a creamy, bright green pesto.
In a medium sized bowl, break 4 of the potatoes into rough  chunks with your fingers. Sprinkle with additional salt, a sprinkle of red wine vinegar, a dollop of olive oil and a generous tablespoon of pesto. Mix through with a spatula and repeat till all the potatoes are generously coated.
As Nigella would say, eat with joy in your heart!