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This vibrant, fresh take on potato salad comes from our friends The Food Gays. Packed with bright herbs in a chimichurri sauce that steals the show, it's the speedy summer side that's guaranteed take the spotlight at your next cookout or summer party.   

The Food Gays

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Credit: The Food Gays

Recipe Summary

Yield:
Serves 3
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Cook potatoes until fork tender, about 7-8 minutes.

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  • Meanwhile, make the chimichurri sauce. In a small blender or food processor, combine cilantro, parsley, oregano, garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice.

  • Blitz everything together, then season with salt and pepper to taste. Once potatoes are cooked, drain water and let them cool at room temperature.

  • Cook eggs in a small pot of water until desired doneness. Remove shell, and slice eggs in half. Toss potatoes and chimichurri sauce together in a serving bowl before plating. Top with eggs and drizzle with additional chimuchurri sauce from the bowl. Sprinkle with roughly chopped cilantro to garnish (optional).

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