Chimichurri Potato Salad
  • Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 20 minutes
  • 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
  1. 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.
  2. Meanwhile, chop the cilantro, parsley, oregano, and shallot. Mince the garlic.
  3. 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.