Chimichurri grilled potato salad
20
- Prep Time20 mins
- Total Time30 mins
- Makes4 servings
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 4g, Carbohydrates 26g, Fat 27g, Fibre 4g, Sodium 458mg.
Excellent source of vitamin C.