Herb-Charged Chimichurri Potato Salad

1. 1

   Quarter the potatoes lengthwise, then slice crosswise into 3/8-inch thick pieces.

2. 2

   Put the potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat. Lower the heat to medium-low and simmer until just barely tender. Potatoes may be done in 10 minutes or less once the water is simmering, so test early and often—the tip of a knife should slide in easily.

3. 3

   Drain the potatoes well and let them cool in the strainer until just warm, about 20 minutes; transfer to a bowl and set aside.

4. 4

   Add the garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt to a blender or blender cup. Blend until smooth; add the fresh oregano, cilantro, and parsley, and keep blending until you have a relatively smooth purée.

5. 5

   Pour the mixture over the potatoes and mix thoroughly with a spatula. Cover and refrigerate for at least 1 hour and up to 12 hours.

6. 6

   Take the salad out of the refrigerator and let it sit at room temperature for 1 hour. Stir in the chives, then taste and adjust the seasoning, adding more salt if needed. Adjust the texture with more oil and vinegar, or add a spoon of mayonnaise for a creamier version.

• Calories 235.1 kcal Moderate
• Protein 1.51 g Low Source
• Carbs 26.94 g Moderate
• Total Fat 12.95 g Moderate
• Saturated Fat 1.84 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 364.63 mg Moderate
• Fiber 3.73 g Moderate
• Sugar 0.24 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 316.29 mg Good Source
• Iron 2.15 mg Moderate
• Potassium 338.1 mg Low Source
• Vitamin A 84.65 mcg_rae Low Source
• Vitamin C 39.18 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Alcohol 🚫🍷