Red Chimichurri Idaho® Potato Salad
- 1 1/2 pounds Baby Dutch Yellow Idaho® Potatoes
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon red chili flakes
- 1 1/2 teaspoons paprika
- 1 tablespoon dried oregano
- 2 tablespoons fresh lemon juice
- 1/3 cup red wine vinegar
- 1/2 large red bell pepper, chopped
- 1/2 bunch fresh cilantro, trimmed
- 1 bunch fresh parsley, trimmed
- 3 green onions
- 6 large garlic cloves, peeled
- 1 cup extra virgin olive oil
- Place the potatoes in a large pot and cover with cold water. Place over
high heat and bring to a boil. They are small so they should be done in about
10 minutes. (How to test for doneness: insert a steak knife in the middle of
a potato. If it slides off easily they are done.) Careful not to overcook them or they will turn into mashed potatoes.
- Strain the potatoes and allow the potatoes to cool slightly.
- In a food processor, add all of the remaining ingredients (except the oil)
in a food processor. Pulse until the ingredients are roughly chopped.
- Slowly drizzle in the oil while pulsing the food processor. I prefer the
chimichurri to be a little thick and chunky, but that is a personal preference.
- Halve or quarter the potatoes into more manageable bites.
- In a large bowl, gently toss the potatoes with a quarter of the chunky chimichurri,
to begin, adding more as needed. The remaining red chimichurri can be used to marinate your veggies and or your steak for the meal.
Yield: 4 servings
If you choose to store the remaining chimichurri, place a seal tight jar and
know that it will keep in your refrigerator for about a week.
Courtesy Latino Foodie
Recipe and photograph used with permission from: Idaho® Potato Commission
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