Potato Salad with Spring Onion and Chimichurri

Name: Potato Salad with Spring Onion and Chimichurri
Yield: Serves 4
Cuisine: United States
Ingredients: 1 kg freshly boiled new potatoes; 4 spring onions, finely sliced; ½ tsp chilli flakes; 4 tbsp olive oil; 2 tbsp red wine vinegar; large bunch of flat-leaf parsley, finely chopped; 2 tsp finely chopped oregano leaves; 4 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

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 <

Americas
United States
Side dish
Vegan
June
Spring
May
Gluten-free

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.