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Crispy Potato Salad with Chimichurri Sauce


Crispy Potato Salad with Chimichurri Sauce Recipe

Ingredients:
  • 3/4 cup fresh basil
  • 3/4 cup fresh celery leaves
  • 3/4 cup parsley
  • 7 anchovy fillets, finely chopped
  • 1 celery stalk, sliced
  • 1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 1 tomatillo, husked
  • 2 garlic cloves, 1 chopped
  • 1 pinch crushed red pepper
  • Salt
  • 4 medium potatoes, boiled
  • DirectionsMix basil, celery leaves, and parsley with 6 of the 7 chopped anchovy fillets. Transfer 1/3 of mixture to a medium bowl; add sliced celery stalk and 1 tsp. each extra-virgin olive oil and fresh lemon juice; reserve for garnish.
Directions:
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