Chimichurri grilled potato salad

15

PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Chimichurri grilled potato salad

Photo, Roberto Caruso.


Ingredients

  • 2 bunches green onions , trimmed and halved crosswise
  • 12 fingerling potatoes , halved lengthwise
  • 1/2 cup olive oil , divided
  • 3/4 tsp salt , divided
  • 1/2 cup white wine vinegar
  • 4 garlic cloves , minced
  • 1 tbsp granulated sugar
  • 1 1/2 tsp dried oregano
  • 3 cups packed parsley leaves
  • 3 cups packed cilantro leaves

Instructions

  • PREHEAT barbecue to medium-high. Toss green onions and potatoes with 1 tbsp oil and 1/4 tsp salt in a large bowl. Season with pepper.
  • OIL grill. Grill green onions and potatoes, lid closed, flipping halfway, until green onions are tender, 3 to 4 min. Transfer to a cutting board. Continue grilling potatoes, flipping halfway, until fork-tender, 8 to 10 more min.
  • WHISK remaining oil and salt, vinegar, garlic, sugar and oregano in the same bowl. Coarsely chop green onions and add to dressing. Reserve half the dressing in a small serving dish.
  • TOSS potatoes, parsley and cilantro with half the dressing in a large bowl. Serve reserved dressing with reverse-sear steak.

 

Chatelaine Quickies: Nordic potato salad

Nutrition (per serving)

  • Calories
  • 357,
  • Protein
  • 4 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 27 g,
  • Fibre
  • 4 g,
  • Sodium
  • 458 mg.
  • Excellent source of
  • vitamin C
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