Chimichurri Potato Salad
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Chimichurri Potato Salad
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A delicious mayo-free potato salad with chimichurri sauce.
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Ingredients
- 1.5 pounds potatoes little
- 1/2 cup cilantro chopped, packed fresh blend
- 1/2 cup parsley chopped, packed fresh blend
- 1 tablespoon oregano chopped, fresh
- 1 tablespoon shallot chopped, about half a shallot
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes aka crushed red pepper
- 1 tablespoon red wine vinegar
- salt to taste
- black pepper to taste
- 1/4 cup olive oil
Instructions
- 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.
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