Parsley is highly underrated. If you ever though parsley was boring and only for sad garnishes, chimichurri will change your mind. Parsley sings in chimichurri a bright, acidic, spicy and garlicky sort of salsa verde sauce. Chimichurri is Argentinian, traditionally served as steak sauce. But it's also amazing on chicken, fish, vegetables, sandwiches and pretty much everything. I always make a big batch every time because it tends to find its way into all my meals for a few days.
I had a bit of a childhood potato salad phobia, because typically potato salad was the intersection of two foods that made me highly nervous: gloopy mayonnaise and wobbly boiled eggs. But potato salad doesn't need to have a thick mayonnaise dressing at all. It can have a light, vinegary, herby dressing instead and chimichurri dressing fits the bill very nicely. It's sunny, springy and ideal for picnics and barbecues.
chimichurri potato salad:
- 2-3 cups parsley (can substitute up to half cilantro if you wish)
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- big pinch chili flakes
- generous black pepper and salt
- 2 pounds small, waxy potatoes
In a large pot, cover potatoes with cold water and bring to a boil. Cook until potatoes are fork tender and drain off water.
While potatoes cook, blend all other ingredients in a food processor until a loose paste forms. Toss with hot potatoes and set aside to cool. Serve chilled or room temperature.