Crispy Potato Salad with Anchovy Chimichurri

Ingredients

  • ¾ cup fresh basil
  • ¾ cup fresh celery leaves
  • ¾ cup cilantro
  • ¾ cup parsley
  • 7 anchovy fillets, finely chopped
  • 1 celery stalk, sliced
  • ¼ cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • + 6 more ingredients
    • 2 tablespoons plus 1 teaspoon fresh lemon juice
    • 1 tomatillo, husked
    • 2 garlic cloves, 1 chopped
    • 1 pinch crushed red pepper
    • Salt
    • 4 medium potatoes, boiled

1. Mix basil, celery leaves, cilantro, and parsley with 6 of the 7 chopped anchovy fillets. Transfer 1/3 of mixture to a medium bowl; add sliced celery stalk and 1 tsp. each extra-virgin olive oil and fresh lemon juice; reserve for garnish. 2. Purée remaining mixture in a food processor with tom...

View full recipe at SpringPad

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