Chimichurri potato and egg salad

Indulge in a flavorful Chimichurri potato and egg salad bursting with zesty and vibrant herb-infused dressing. Perfect for a refreshing meal!

Ingredients:

• 450g tri-colored small potatoes
• 3 eggs
• ½ cup cilantro
• ½ cup flat leaf parsley
• 1 sprig oregano, stem removed
• 3 cloves garlic
• ¼ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• ½ lemon, zest and juice
• Salt, to taste
• Pepper, to taste

Instructions:

1. Start by boiling a generous amount of water with salt in a large pot. Boil the potatoes until they are easily pierced with a fork, typically around 7-8 minutes.
2. While the potatoes are cooking, prepare the chimichurri sauce. Blend cilantro, parsley, oregano, garlic, extra virgin olive oil, red wine vinegar, lemon zest, and lemon juice in a small food processor or blender.
3. Blend the mixture well and adjust the seasoning with salt and pepper to your preference. Once the potatoes are done, drain them and allow them to cool down to room temperature.
4. Boil the eggs in a small pot of water until they reach your desired level of doneness. Peel the eggs, slice them in half, and set aside. Combine the potatoes with the chimichurri sauce in a serving bowl before plating. Place the halved eggs on top and drizzle some extra chimichurri sauce from the bowl over the dish. For an optional garnish, sprinkle some roughly chopped cilantro on top.

Summary:

• Calories: 1052 kcal
• Fat: 67 g
• Protein: 27 g
• Carbs: 90 g
• Potassium: 2303 mg
• Magnesium: 137 mg