Chimichurri Potato and Egg Salad

Step 1

Bring a large pot of salted water to a boil. Cook potatoes until fork tender, about 7-8 minutes.

Step 2

Meanwhile, make the chimichurri sauce. In a small blender or food processor, combine cilantro, parsley, oregano, garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice.

Step 3

Blitz everything together, then season with salt and pepper to taste. Once potatoes are cooked, drain water and let them cool at room temperature.

Step 4

Cook eggs in a small pot of water until desired doneness. Remove shell, and slice eggs in half. Toss potatoes and chimichurri sauce together in a serving bowl before plating. Top with eggs and drizzle with additional chimuchurri sauce from the bowl. Sprinkle with roughly chopped cilantro to garnish (optional).