Chimichurri Potato Salad

Step 1

Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Salt the water (about 2 teaspoons), then bring the water to a boil. Once boiling, reduce the heat to a simmer, and cook the potatoes for 7 to 10 minutes, until they are just tender when poked with a fork.

Step 2

Drain in a colander. Drain the potatoes and let them cool for a few minutes, so that they're warm but not steaming.

Step 3

Mix with chimichurri. Place the warm potatoes in a bowl and toss with the chimichurri sauce. Serve warm or refrigerate and serve chilled.