03 Jul Chimichurri Potato Salad
💜This is my non-traditional take on Argentina’s delicious chimichurri sauce + creamer gold potatoes=perfect salad for this holiday weekend! It’s creamy, unique, and forward in all the right ways.;)
🌱I love using this chimichurri sauce to top veggies, grilled chicken, salads, and for dipping. I left out a couple of ingredients to keep it low histamine, but subbed them with other equally delicious ones.
🌿To make it, you’ll need fresh garlic, fresh cilantro and parsley, spring onion, lime juice, coco cream, almonds, macadamia nuts, sea salt, crushed pink peppercorns, and filtered water.
💚It’s creamy, a bit nutty, and has a little kick courtesy of fresh garlic and spring onion. Add boiled creamer gold potatoes that naturally taste so buttery and rich, and your weekend is LIT;)🔥
What are your must have foods for this holiday weekend?
1-24 oz bag organic creamer gold potatoes
3 cloves fresh garlic
1 bouquet of cilantro
½ bouquet parsley
1 spring onion (optional) – traditionally chimichurri is made with red onion, but a spring onion is a little less forward. If you aren’t a fan of raw onion, then skip it)
1 lime – juice (½ tsp is low histamine per mastcell360.com, and 1 lime=2 tsp lime juice, so don’t eat the whole thing!😆)
⅔ c extra virgin olive oil
2 tbsp unsweetened full-fat coco cream (scooped out from the top of a @nativeforest Simple Coco Milk can – no additives/BPA-FREE can)
½ c roasted unsalted roasted almonds
⅓ c roasted and salted macadamia nuts
Crushed pink peppercorns, to taste
1-1 ½ tsp sea salt, to taste
3 tbsp filtered water
1. Boil potatoes in water (water should cover potatoes) until soft.
2. Remove potatoes from heat, drain water, and cut in half.
3. Arrange potato halves in a serving plate, and set aside.
4. Blend all chimichurri ingredients in the food processor until desired consistency.
5. Drizzle chimichurri sauce all over potatoes, and garnish with crushed pink peppercorns.