More Great Recipes: Side Dish

Chimichurri Potato Salad


User Avatar
Member since 2016

Serves 4 | Prep Time 20 minutes | Cook Time 15 minutes

Ingredients

1.5 pounds little potatoes
1/2 cup (packed) fresh cilantro/parsley blend, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon shallot, chopped (or about half a shallot)
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (crushed red pepper)
1 tablespoon red wine vinegar
Salt & pepper, to taste
1/4 cup olive oil


Cut little potatoes in half and boil them in a large pot of water. Once they're cooked (about 10-15 minutes), drain and transfer to a bowl and let cool.



Meanwhile, chop the cilantro, parsley, oregano, and shallot. Mince the garlic.



Once the potatoes have cooled (give it at least 10 minutes), toss all the ingredients together. Potato salad can be served immediately, but I like it give it at least an hour to chill and have the flavors meld together.


Pairs Well With


Notes

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7658 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter