Chimichurri Potato Salad Recipe by Liren Baker – Kitchen Confidante The classic potato salad you know, but the added spice of chimichurri takes this chunky salad to a whole new level. Bring this side dish to your next summer cookout and watch it disappear right before your eyes! 2 Servings 20 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 lbs. red potatoes 1/2 cup (about 1/2 onion) red onion, finely chopped 1/2 cup radishes, chopped 1/2 cup chimichurri sauce 1/2 cup flat leaf parsley, chopped 1/3 cup fresh dill sprigs kosher salt, to tast freshly ground black pepper, to taste Bertolli® Extra Virgin Olive Oil Rich Taste, , for drizzling Directions Step 1: Boil a large pot of salted water. Step 2: Drop in the potatoes and cook for about 10 minutes, or until a knife easily inserts into the potatoes. Step 3: Strain the potatoes in a colander, then lightly cover with a kitchen towel and let it sit for about 5-10 minutes. Step 4: Transfer potatoes to a bowl, along with the onions and radishes. Step 5: Toss in about 1/4 cup of the chimichurri sauce, adding more if necessary. Step 6: Fold in the parsley and dill, and season to taste with salt and pepper. Step 7: Right before serving, stir in another drizzle of Bertolli® Extra Virgin Olive Oil. Recipe by Liren Baker – Kitchen Confidante Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
