Crispy Potato Salad With Chimichurri Sauce

Name: Crispy Potato Salad With Chimichurri Sauce
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 2
Cuisine: South American, Latin American
Ingredients: 7 fillets anchovy fillets, finely chopped; 177 milliliters fresh celery leaves; 1 celery stalk, sliced; 1 pinch crushed red pepper; 177 milliliters fresh basil; 2 garlic cloves, 1 chopped; 2 Tbsps fresh lemon juice; 59 milliliters plus 1 tsp extra-virgin olive oil; 177 milliliters parsley; 4 mediums potatoes, boiled; 2 servings Salt; 1 tomatillo, husked

Crispy Potato Salad With Chimichurri Sauce

Need a gluten free, dairy free, whole 30, and pescatarian side dish? Crispy Potato Salad With Chimichurri Sauce could be a super recipe to try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 537 calories, 16g of protein, and 29g of fat. It is perfect for The Fourth Of July. A mixture of parsley, pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 6 minutes.