Idaho® Potato Red Chimichurri Potato Salad

Ingredients:

• 1 ½ pounds Baby Yellow Idaho® potatoes, rinsed
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon red chili flakes
• 1 ½ teaspoons paprika
• 1 tablespoon dried oregano
• 2 tablespoons fresh lemon juice
• ⅓ cup red wine vinegar
• ½ large red bell pepper, chopped
• ½ bunch fresh cilantro, trimmed
• 1 bunch fresh parsley, trimmed
• 3 green onions
• 6 large garlic cloves, peeled
• 1 cup extra virgin olive oil

Directions:

1. Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes. (How to test for doneness: insert a steak knife in the middle of a potato. If it slides off easily they are done.) Careful not to overcook or they will turn into mashed potatoes.
2. Strain the potatoes and allow the potatoes to cool slightly.
3. In a food processor, add all of the remaining ingredients (except the oil) in a food processor. Pulse until the ingredients are roughly chopped.
4. Slowly drizzle in the oil while pulsing the food processor. This chimichurri should be a little thick and chunky, so do not over blend.
5. Halve or quarter the warm potatoes into more manageable bites. In a large bowl, gently toss the potatoes with a quarter of the chunky chimichurri, to begin, adding more as needed.

Notes:

Tip: The remaining red chimichurri can be used to marinate your veggies and or your steak for the meal. If you choose to store the remaining chimichurri, place a seal tight jar and know that it will keep in your refrigerator for about a week.