Crispy Potato Salad with Basil Chimichurri

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    308
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.

Inspired by: http://immaeatthat.com/2016/09/06/incredible-mayo-free-potato-salad-with-basil-chimichurri/

recipe updated 23 Feb 2022

Ingredients

  • Baby potato icon
    Baby potato
    455 g
  • Olive oil icon
    Olive oil
    5 tablespoons
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Coriander icon
    Coriander
    85 g
  • Sundried tomato icon
    Sundried tomato
    35 g
  • Scallion icon
    Scallion
    2
  • Fresh basil leaves icon
    Fresh basil leaves
    3 tablespoons
  • Red pepper flakes icon
    Red pepper flakes
    1 pinch
  • Lemon icon
    Lemon
    1
  • Red wine vinegar icon
    Red wine vinegar
    3 tablespoons

Tools

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

Step preview

  1. Pre-heat oven - 200°C
  2. Prepare a clean baking sheet
  3. Add baby potato to the baking sheet
  4. Drizzle with olive oil
  5. Add salt & pepper to the potatoes
  6. Bake - 1 hr, 200°C
  7. Add coriander, sundried tomato, scallion, fresh basil leaves, red pepper flakes, lemon, red wine vinegar and olive oil to a clean small bowl
  8. Mix together
  9. Toss potatoes with sauce
  10. Serve
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