• 12 baby new potatoes, halved
• 1 tablespoon dijon mustard
• 2 tablespoons lemon juice
• 2 cups flat-leaf parsley leaves
• 1 cup dill leaves
• ¼ cup (60ml) olive oil
• sea salt and cracked black pepper

Steam or boil the potatoes until tender. While the potatoes are cooking, place the mustard, lemon juice, parsley, dill, oil, salt and pepper in a food processor and process until finely chopped. Toss the hot potatoes in the salsa verde and serve with roasted garlic baked chicken. Serves 4.