Salsa de patata

1. Wash and boil potatoes with a pinch of salt until soft and tender
2. Drain and rice potatoes
3. In a food processor, combine walnuts, garlic, lemon juice and zest, yogurt and blend until smooth
4. In a bowl, combine blended mixture to riced potatoes until smooth. cool before serving
5. Spread dip onto a plate and garnish with the walnut parsley pesto, olive oil and potato chips on top and serve with a side of the grilled bread

Save This Recipe on Gordon Culinary Pro

Shop Potatoes!