Chimichurri Potato Salad
serves 2-4
The intense flavors of the chimichurri dressing-- raw garlic, parsley, red pepper flakes and vinegar -- really wake up simply simmered potatoes. Add the dressing to the potatoes while they're hot so their flavors will mingle.
1 pound waxy potatoes, scrubbed and quartered
3/4 teaspoon kosher salt (1/2 teaspoon for potatoes and 1/4 teaspoon for dressing)
2 tablespoons red wine vinegar
1/4 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
1 clove garlic, minced
2 tablespoons olive oil
1/4 cup chopped fresh parsley
prep: 15 minutes
total: 45 minutes
medium saucepan
colander
small bowl
whisk
large bowl
1. Put the potatoes in a medium saucepan with 1/2 teaspoon of salt and just enough cold water to cover them. Bring the water to a boil over high heat then reduce to a gentle simmer. Cook the potatoes until they're tender, 10-20 minutes. (A knife should easily penetrate them but they should still be firm.)
2. Meanwhile, make the dressing: Combine the remaining 1/4 teaspoon of salt with the vinegar, pepper, red pepper flakes and garlic. Slowly drizzle in the olive oil, whisking constantly until the dressing emulsifies. Stir in the parsley.
3. Drain the potatoes in a colander and let them steam and dry out for 1-2 minutes. Put them in a large bowl and add a little dressing at a time, gently tossing and tasting as you go until you're happy with the amount of dressing.
2. Meanwhile, make the dressing: Combine the remaining 1/4 teaspoon of salt with the vinegar, pepper, red pepper flakes and garlic. Slowly drizzle in the olive oil, whisking constantly until the dressing emulsifies. Stir in the parsley.
3. Drain the potatoes in a colander and let them steam and dry out for 1-2 minutes. Put them in a large bowl and add a little dressing at a time, gently tossing and tasting as you go until you're happy with the amount of dressing.
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