Chimichurri Potato Salad

Prep Time: 20 min | Cook Time: 10 min | Servings: 8

Original Recipe: allrecipes.com

Chimichurri Potato Salad

Ingredients

SERVINGS

UNITS

3 pounds russet potatoes
2 tablespoons kosher salt
4 cloves garlic
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/2 cup olive oil
1/3 cup champagne vinegar
1 teaspoon salt
1/3 cup fresh oregano leaves
1/2 cup cilantro leaves
1 bunch parsley
2 tablespoons chives

Get Ready!

pot

pot

bowl

bowl

Steps

1.

Russet potatoes

Peel and slice

peeled potatoes sliced into 3/8 inch thick pieces

Kosher salt

Water

Bring to simmer

pot

high

2.

Simmer

hud item — pot

hud item — pot

medium-low

Until potatoes are just barely tender, about 10 minutes

3.

Drain and let cool

20 minutes

4.

Garlic

Peel

Red pepper flakes

Ground cumin

Black pepper

Dried oregano

Olive oil

Champagne vinegar

Salt

Blend until smooth

5.

Fresh oregano leaves

Cilantro leaves

Parsley

Chop

roughly chopped parsley

hud item — Blend to almost smooth purée

hud item — Blend to almost smooth purée

6.

Cooked potatoes

Herb mix

Mix

bowl

7.

Refrigerate

hud item — bowl

hud item — bowl

at least 2 hours

8.

Chives

Chop

chopped fresh chives

Adjust taste and texture with salt, olive oil or champagne vinegar.

Stir

hud item — bowl

hud item — bowl

That's it!