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