Chimichurri Potato Salad Prep Time: 20 min | Cook Time: 10 min | Servings: 8 Original Recipe: allrecipes.com Ingredients SERVINGS 1x 2x 3x 3 pounds Potatoes 2 tablespoons Sea salt 4 cloves Garlic clove 1/2 teaspoon Crushed red peppers 1 teaspoon Cumin 1/4 teaspoon Black pepper 1/4 teaspoon Oregano 1/2 cup Olive oil 1/3 cup Champagne vinegar 1 teaspoon Salt 1/3 cup Fresh oregano 1/2 cup Cilantro 2 tablespoons Chive Parsley Get Ready! pot bowl blender Advertisement Steps 1. Russet potatoes 3 pounds Peel and slice peeled potatoes sliced into 3/8 inch thick pieces Kosher salt 2 tablespoons Water To cover potatoes Bring to boil pot high 2. Until potatoes are just barely tender. Simmer pot medium-low About 10 minutes 3. Drain and let cool 20 minutes 4. Garlic 4 cloves Peel Red pepper flakes 1/2 teaspoon Ground cumin 1 teaspoon Black pepper 1/4 teaspoon Dried oregano 1/4 teaspoon Olive oil 1/2 cup Champagne vinegar 1/3 cup Salt 1 teaspoon Blend until smooth 5. Fresh oregano leaves 1/3 cup Cilantro leaves 1/2 cup Parsley bunch 1 bunch Roughly chop Roughly chopped parsley Blend to almost smooth purée Advertisement 6. From step 3 Cooked potatoes From step 5 Herb mix Mix New bowl bowl 7. Refrigerate bowl at least 2 hours 8. Chives 2 tablespoons Chop chopped fresh chives Adjust taste and texture with salt, olive oil or champagne vinegar. Stir bowl Advertisement