Chimichurri Potato Salad
A delicious mayo-free potato salad with chimichurri sauce.
Servings: 4
Ingredients
- 1.5 pounds little potatoes
- 1/2 cup (packed) fresh cilantro/parsley blend chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon shallot (about half a shallot) chopped
- 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
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.
