Incredible Mayo-free Potato Salad with Basil Chimichurri
LOOK! A recipe without cheese!
In my life yesterday: I told Andrew I wanted a real-life alive chicken to keep in our backyard to give us eggs. He said no. Probably because he hates fun. That’s not true. He just doesn’t want a chicken. I think the best part of having a chicken would be getting to name her.
Anyways. This weekend we spent time with both my parents and Andrew’s parents at the lake. We SUPed and swam and ate a lot of eggs + bacon. I really like stand-up paddleboarding. I find it super peaceful on the lake vs. on the ocean. When I’ve SUPed before on the ocean (when on our Oahu Adventure), I spent the entire time thinking about if I was going to get eaten by a shark. On the lake my greatest concern would be getting bite by a turtle, which is rather terrifying, but not as terrifying as a shark. (I did seek out sharks on Oahu Part 2. I find sharks fascinating. I just don’t want to get eaten by one.)
I hope your Labor Day Weekend was fabulous as well.
(those are not sausages in the pictures below. They look like hot dogs to me, but they are totally potatoes.)
In wonderful news, when grocery shopping yesterday, for the above potatoes, they were playing Britney Spears’ (sing it with me now–>) “i’m not a girl, not yet a woman. All I need is time, a moment that is mine, while I’m in between.” It’s been stuck in my head for 4 hours now…and I don’t hate it. My entire childhood was Brittney-filled.
And this recipe is potato-filled. I’m not sure how those two things relate…and I’m okay with that.
On to the recipe! Hot dang we loved this meal. One night we paired it with soft-boiled, runny eggs and another night we paired it with rotisserie chicken. Gosh. Rotisserie chicken makes my life so easy. I wanna do a post on the bestest ideas I have for using a rotisserie chicken.
For the potatoes in this recipe, I roasted the daylights out of them so they came out tasting like uber crispy breakfast potatoes, which is great if you are the kind of person who likes good things, which I’m sure you are.
You mix up the crispy potatoes with a basil chimichurri + some sun-dried tomatoes. Top it with some protein and BOOM. It’s dinner and epic lunch leftovers. I had to make a basil chimichurri because I detest parsley. I think all the parsley in the world should be thrown away. Is that dramatic? Perhaps. Is it necessary? Yes. Operation ‘Rid The World of Parsley’ starts NOW with this chimichurri.
Oh. And I don’t love traditional potato salad with all it’s mayo-ness. I can handle mayo in sauces and what not, but tossed into a potato salad isn’t my cup of tea. So this is a mayo-less potato salad. All is right in the world with this recipe because 1) no parsley and 2) mayo-less potato salad.
Crispy Potato Salad with Basil Chimichurri
Ingredients:
potato salad
16 oz fingerling potatoes, chopped into ~1" pieces
2 tablespoons olive oil
1/3 cup sun-dried tomatoes
basil chimichurri
1 bunch cilantro, roughly chopped
2 scallions (green & white part), sliced into 1/4" pieces
3 tablespoons basil, finely minced
teeny tiny pinch red pepper flakes
1 small lemon, juiced
3 tablespoons red wine vinegar
3 tablespoons olive oil
Directions:
Preheat oven to 400ºF. On a baking sheet, toss together cut potatoes with a drizzle of olive oil + salt + pepper. Bake for an hour, stirring potatoes every 20 minutes. Cook until potato outsides are crisp and golden.
In a bowl, combine all chimichurri ingredients. Store in the fridge until potatoes are done roasting. Toss roasted potatoes and sun-dried tomatoes in chimichurri sauce. Serve hot or cold topped with your protein of choice: roasted chickpeas, chicken, soft boiled egg.
what is the white thing on my thumb? (annoying.)