Chimichurri Potato Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cilantro/parsley blend, packed fresh
  • 3 cloves Garlic
  • 1 1/2 lbs Little potatoes
  • 1 tbsp Oregano, fresh
  • 1 tbsp Shallot

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tbsp Red wine vinegar

Found on saltandlavender.com

Description

Ingredients

• 1.5 pounds little potatoes
• 1/2 cup (packed) fresh cilantro/parsley blend, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon shallot, chopped (or about half a shallot)
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (crushed red pepper)
• 1 tablespoon red wine vinegar
• Salt & pepper, to taste
• 1/4 cup olive oil

Directions

• Cut little potatoes in half and boil them in a large pot of water. Once theyre cooked (about 10-15 minutes), drain and transfer to a bowl and let cool.
• Meanwhile, chop the cilantro, parsley, oregano, and shallot. Mince the garlic.
• Once the potatoes have cooled (give it at least 10 minutes), toss all the ingredients together. Potato salad can be served immediately, but I like it give it at least an hour to chill and have the flavors meld together.