Chimichurri Potato Salad
VEGAN / SERVES: 4 / COST PER SERVING: $4
2 pound baby potatoes, halved
1 watermelon radish (or 3 regular radishes), thinly sliced
12 ounces green beans, cut into 1 inch pieces
2 cups arugula
1/2 scallions, sliced
In a large pot of water, boil the halved potatoes for about 10 minutes, until they are soft when you poke them with a fork.
Meanwhile, slice the watermelon radish with a mandolin and cut the green beans into one inch pieces. Get a bowl of ice water ready to blanch the green beans.
Once the potatoes are cooked, drain them then bring another pot of water (just use the same pot) to a boil. Once boiling, add the green beans and blanch by cooking for 2 minutes, then transfer them into the ice water for a 2 minutes. Then place them on a clean towel to dry.
Toss the potatoes, green beans, radishes, arugula, scallions, and chimichurri together. Add salt and pepper to taste with a squeeze of lemon and serve.
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