Wash the potatoes, cover with water in a saucepan and bring to a boil. As soon as the water boils, add the salt and cook for 15 to 20 minutes until al dente, depending on the size of the potatoes. Drain the potatoes in a sieve and allow to evaporate well. This is how the salt crust is formed.
Puree all the ingredients for the green mojo in the food processor. Fill into two bowls and serve with the boiled potatoes.