Chimichurri potato salad
I just love the unintentional discovery. Many of mine come from being cheap. I hate throwing anything away.
The other day I made chimichurri for Noah because he’d never had it before. He lapped it up like it was liquid gold, slathered over skirt steak. So there’s this smidge left over that I don’t know what to do with. Not enough for another skirt steak, but perfectly good on something. Something.
Noah was also pining away for some potato salad. Geez, I indulge that boy. I’ve got to stop that. I made some potato salad and then threw the bit of chimichurri in. It was…actually…very good. No, better than very good. It was great. It was potato salad a whole new way that, I think, I actually invented. Dang it. I just Googled it and somebody else thought of this first. But just one person. And my recipe is better.
Noah and Marked loved it so much that I had to make a whole other batch. By the way, chimichurri answers the age-old question: What do you do with a bunch of parsley when you bought it for the two tablespoons required in another recipe? Below the potato salad recipe is Michelle Bernstein‘s version of chimichurri, which is the only recipe I use.
Chimichurri Potato Salad
3 pounds Yukon gold or red potatoes
1 recipe Chimichurri
½ cup diced red onion
½ cup diced yellow pepper
1 cup mayonnaise
½ cup sour cream
1 tablespoons whole-grain Dijon mustard
1 teaspoon salt (or to taste)
Cut potatoes into chunks and boil them in until tender. Allow to cool slightly and then add remaining ingredients. Chill for at least an hour before serving.
Michelle Bernstein’s Chimichurri
Note: Traditional Chimichurri must be made at least an hour before serving.
Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape mixture into a bowl or other container. Stir in olive oil; add salt and pepper. Let sit for at least one hour before serving.