Crispy Potato Salad with Basil Chimichurri

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recipe by Imma Eat That http://www.immaeatthat.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    362
based on 1 ratings

For the potatoes in this recipe, I roasted them so they came out tasting like super crispy breakfast potatoes. You mix up the crispy potatoes with a basil chimichurri and some sundried tomatoes, top it with some protein and there you have it - dinner and lunch leftovers.

recipe updated Sep 28, 2018

Ingredients

  • Baby potato icon
    Baby potato
    454g
  • Olive oil icon
    Olive oil
    30ml
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Cilantro icon
    Cilantro
    86g
  • Sundried tomato icon
    Sundried tomato
    36g
  • Scallion icon
    Scallion
    30g
  • Fresh basil icon
    Fresh basil
    8g
  • Red pepper flakes icon
    Red pepper flakes
    0g
  • Lemon icon
    Lemon
    58g
  • Red wine vinegar icon
    Red wine vinegar
    44ml

Tools

  • kCook icon Wooden spoon
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat
  2. Prepare a baking sheet
  3. Add halved baby potato
  4. Drizzle with olive oil
  5. Add salt & pepper
  6. Bake for 1h
  7. Get a clean small bowl
  8. Add coarsely chopped cilantro
  9. Add sundried tomato
  10. Add chopped scallion
  11. Add minced fresh basil
  12. Add red pepper flakes
  13. Add juice of lemon
  14. Add red wine vinegar
  15. Add olive oil
  16. Mix together
  17. Toss potatoes with sauce
  18. Serve
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