Potatoes play only a supporting role in this flavor-packed grilled salad.
If you’re as obsessed with grilled vegetables as I always am this time of year, this could very well be your new go-to summer salad. I originally made a version of this with potatoes only, and loving the POW of the chimichurri as I do, wanted to bring it with me to a gathering last week – only wanted to make it much less starchy. Simple solution? Throw in other summer vegetables to lighten it up (lowering the overall carbs and jacking up the nutrition while we’re at it).
You can, of course, play with the proportions, adding other veggies to the mix and so on, but the overall result is pretty much guaranteed to be a hit. Not to humblebrag, but I honestly hadn’t planned on posting this originally; just bringing a tasty dish to an evening with friends. I got enough requests for the recipe that I had no choice but to (happily) oblige.
Note on the potato component: I chose to parboil the diced potatoes for 5 minutes before grilling them, but you could do it all on the grill if you like, with just a little more time.
- 1 cup fresh Italian parsley, minced
- ½ cup fresh cilantro, minced
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 5 to 6 garlic cloves, minced
- 3 teaspoons salt, divided
- ¼ teaspoon crushed red pepper
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- fresh black pepper to taste (plus more for seasoning later)
- 2-3 pounds Yukon Gold or Red Bliss potatoes, diced
- 2-3 tablespoons olive oil
- 2-3 zucchini, cut into ¼ inch slices or half-moons
- 1-2 bell peppers, sliced
- 1 red onion, halved and thinly sliced.
- Make the chimichurri first to let the flavors do that mingling thing. Combine the parsley, cilantro, olive oil, red wine vinegar, garlic, 1 teaspoon of salt, red pepper, cumin, oregano and black pepper. You can either just whisk it together as-is, for a more rustic texture (as I prefer), or you can blend it until smooth. Set aside in the fridge. You can do this hours or even a day or two in advance.
- Now parboil the potatoes if you roll that way. Preheat your grill to medium heat. Fill large stockpot with water and add 1 more teaspoon of the salt. Bring to a boil and add potatoes, cooking for approximately 5 minutes. Then, when potatoes are done boiling (just on the edge of fork-tender), drain thoroughly, then toss in oil and transfer to an grill basket and roast for about 10 minutes, turning over halfway through until golden brown. (Longer if you're not parboiling, natch.) Move to mixing bowl and set aside.
- Toss remaining vegetables in oil, season with salt and pepper, and add to grill basket. You'll probably want to do this in batches so it's not too crowded, depending on the size of your grill basket and your grill itself. Grill for about 5-10 minutes, turning once or twice to get nice and browned on both sides.
- Toss all the veggies and potatoes together with the sauce and serve.
Other adventures in chimichurri:
Chimichurri Roast Chicken from Laylita’s Recipes
Grilled Flat Iron Steak with Chimichurri from Kalyn’s Kitchen
Balsamic Chimichurri from Laylita’s Recipes
Chimichurri Meatballs from Noble Pig
Baked Halibut with Chimichurri from The Kitchn
— posted by Anne