Green Potato Salad

Serve with Open Wide! Tur-Chicken Club Burgers.


  • 2 pounds Idaho potatoes, peeled and cubed into bite sized pieces
  • Salt
  • 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, 12-15 minutes. Drain potatoes and dry out by placing back in hot pot for 1-2 minutes. Transfer the potatoes to a bowl and combine with scallions and salsa. Serve or chill.

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