Crispy potato salad with anchovy chimichurri
Try this divine crispy potato salad with a zesty anchovy chimichurri. Golden potatoes paired with flavorful chimichurri create a perfect blend of textures and tastes. Try it today!
Ingredients:
- /4 cup fresh basil
- /4 cup fresh celery leaves
- /4 cup cilantro
- /4 cup parsley
- anchovy fillets, finely chopped
- celery stalk, sliced
- /4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- tablespoons plus 1 teaspoon fresh lemon juice
- tomatillo, husked
- garlic cloves, 1 chopped
- pinch crushed red pepper
- Salt
- medium potatoes, boiled
- 6 servings
Instructions:
- Combine basil, celery leaves, cilantro, and parsley with 6 out of the 7 chopped anchovy fillets. Transfer 1/3 of the mixture to a medium bowl; mix with sliced celery stalk and 1 tsp. each of extra-virgin olive oil and fresh lemon juice; set aside for decoration.Blend the remaining mixture in a food processor with tomatillo, garlic clove, 2 tablespoons of lemon juice, crushed red pepper flakes, and 1/4 cup of extra-virgin olive oil. Season the chimichurri with salt.Slice the potatoes into 1/4 pieces. Heat 2 tablespoons of olive oil in a large skillet; add the potatoes, 1 chopped garlic clove, and 1 chopped anchovy fillet; cook until crispy. Arrange the potatoes on 4 plates, top with chimichurri, garnish, and drizzle more chimichurri over the top.
Summary:
- Calories: 1543 kcal
- Fat: 90 g
- Protein: 30 g
- Carbs: 163 g
- Potassium: 4647 mg
- Magnesium: 290 mg