Potato Salad with Spring Onion and Chimichurri

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Chimichurri, a parsley and garlic, sauce, is traditionally served with grilled meats in South America so this makes a perfect barbecue salad. For a more homely. English version, or if serving with lamb, use a few dabs of mint sauce in place of the chimichurri.

Ingredients

  • 4 garlic cloves, finely chopped
  • large bunch of flat-leaf parsley, finely chopped
  • 2 tsp finely chopped <

Method

Mash the garlic to a paste with the back of your knife. Mix it with the herbs and vinegar in a large bowl. Add the olive oil and chilli flakes. Season with salt and pepper and mix well. Stir in the potatoes and spring onions.