Chimichurri Grilled Potato Salad
23
- Prep Time20 min
- Total Time30 min
- 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.
Get more of our best potato salad recipes.
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