Chimichurri Potato and Tomato Salad (Sumptuous Salads- Year Four: Volume 5; August, 2013)

Prep time: 35 min

Cook time: 25 min
Cool time: 1 hour
Ready in: 2 hours
Serves: 6

Ingredients: 

DRESSING:
1 c. Italian parsley- packed, finely chopped
1/2 c. cilantro- packed, finely chopped
2 large garlic cloves- finely chopped
1/2 c. olive oil
1/3 c. red wine or cider vinegar
1/2 tsp. crushed red chili flakes
1/2 tsp. salt
1/4 tsp. ground cumin

SALAD:
1 lb. Yukon gold potatoes
1 lb. baby red potatoes
1 T. olive oil
Salt

Pepper
1 c. cherry tomatoes- halved

Directions: 

- Set a large pot of salted water on to boil
- Combine all dressing ingredients and mix well

- Cover and set aside
- After washing the potatoes, cut them into 1 1/2" chunks

- Add to boiling water and cook until just fork-tender, about 6- 8 min

- Drain completely

- In a large skillet, heat olive oil over medium-high heat

- Add potatoes and spread into a single layer so that they cook evenly

- Cook until golden brown on one side, toss gently with a spatula or spoon, then brown the other side

- Remove from heat and set aside to cool completely

- Once cooled, combine potatoes and about 1/4 c. of dressing and fold together gently

- Add tomatoes and toss again

- Garnish with extra dressing and serve

*I found recipe here