Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh oregano, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-12 minutes.
2. While the potatoes are cooking, prepare the chimichurri sauce. In a mixing bowl, whisk together the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, salt, and pepper.
3. Once the potatoes are cooked, drain and let cool for a few minutes.
4. In a large mixing bowl, combine the cooked potatoes and chimichurri sauce. Toss until the potatoes are evenly coated.
5. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boiling water for cooking potatoes
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Baby potatoes can be substituted with red or yellow potatoes.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add diced red onion or cherry tomatoes for extra flavor and color.
- Substitute the potatoes with roasted sweet potatoes or butternut squash for a different twist.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to not overcook the potatoes, as they can become mushy and fall apart.
- Let the potatoes cool for a few minutes before adding the chimichurri sauce, as it can become too oily if added to hot potatoes.
- For a creamier texture, add a dollop of Greek yogurt or sour cream to the chimichurri sauce.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave for 1-2 minutes or until warm.
Presentation ideas:
- Serve in a large bowl or platter and garnish with additional chopped herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Grilled chicken or steak
- Grilled vegetables, such as zucchini or bell peppers
- Crusty bread
Suggested side dishes:
- Grilled corn on the cob
- Green salad with a citrus vinaigrette
- Roasted Brussels sprouts
Troubleshooting advice:
- If the chimichurri sauce is too oily, add a splash of red wine vinegar or lemon juice to balance it out.
Food safety advice:
- Make sure to wash the potatoes thoroughly before cooking.
- Store leftover potato salad in the refrigerator and discard after 3 days.
Food history:
- Chimichurri sauce originated in Argentina and Uruguay as a condiment for grilled meats.
Flavor profiles:
- The chimichurri sauce is tangy and herbaceous, while the potatoes provide a creamy and slightly sweet flavor.
Serving suggestions:
- Serve as a side dish at a barbecue or picnic.
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Region: Argentine