Anchovy and Egg Chimichurri Potato Salad
Makes about 3 servings
1 pound baby potatoes
1 tsp salt (for water)
1/2 cup fresh flat-leaf parsley, plus extra for topping
1/2 cup fresh cilantro
1 clove garlic, finely minced
1/4 tsp red pepper flakes, plus extra for topping
Juice of half a lemon
1/4 cup olive oil
1 Tbsp red wine vinegar
Salt and pepper, to taste
1 can Wild Planet Wild White Anchovies in EVOO, drained
Wash potatoes, cut into halves and then place into a saucepan and cover with cold water. Bring to a boil and then reduce heat to a low simmer. Leave pan uncovered and cook for about 10 minutes or until potatoes are cooked through when tested with a fork. Drain potatoes and let cool.
Fill another saucepan with cold water and bring to a boil. Place eggs and salt into the boiling water and cook for 7-8 minutes. Promptly remove eggs from boiling water and place into a cold-water bath to stop the cooking process.
Place parsley, cilantro, garlic, red pepper flakes, lemon juice, olive oil, red wine vinegar, salt, and pepper into a blender or small food processor. Pulse ingredients until somewhat smooth but maintaining the texture of finely chopped herbs.
Place the cooled potato halves into a bowl. Pour chimichurri sauce over potatoes to taste and gently toss together. Peel and quarter the boiled eggs. Place eggs and White Anchovies on top of potato mixture. Sprinkle additional chopped parsley and red pepper flakes before serving.