Chimichurri Potato And Egg Salad Recipe

Name: Chimichurri Potato And Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tri-colored small potatoes; 3 eggs; 1/2 cup cilantro; 1/2 cup flat leaf parsley; 1 sprig oregano, stem removed; 3 cloves garlic; 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1/2 lemon, zest and juice; salt, to taste; pepper, to taste

Servings: persons

1 pound tri-colored small potatoes
3 eggs
1/2 cup cilantro
1/2 cup flat leaf parsley
1 sprig oregano, stem removed
3 cloves garlic
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1/2 lemon, zest and juice
salt, to taste
pepper, to taste

1
Bring a large pot of salted water to a boil. Cook potatoes until fork tender, about 7-8 minutes.
2
Meanwhile, make the chimichurri sauce. In a small blender or food processor, combine cilantro, parsley, oregano, garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice.
3
Blitz everything together, then season with salt and pepper to taste. Once potatoes are cooked, drain water and let them cool at room temperature.
4
Cook eggs in a small pot of water until desired doneness. Remove shell, and slice eggs in half. Toss potatoes and chimichurri sauce together in a serving bowl before plating. Top with eggs and drizzle with additional chimuchurri sauce from the bowl. Sprinkle with roughly chopped cilantro to garnish (optional).

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound tri-colored small potatoes, 3 eggs, 1/2 cup cilantro, 1/2 cup flat leaf parsley, and more.

Yes, Chimichurri Potato And Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chimichurri Potato And Egg Salad

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