Entertaining Side

Potatoes, peas and eggs with chimichurri

Name: Potatoes, peas and eggs with chimichurri recipe
Yield: 4
Ingredients: 1.5 kg baby potatoes, peeled, halved; 2-3 tbs extra virgin olive oil; 2 cups (300g) fresh or frozen peas; 4 hard-boiled eggs, peeled, roughly chopped; Handful of flat-leaf parsley leaves, roughly chopped; Sea salt & black pepper; 1 eschalot or small red onion, finely chopped; 1/2 cup chopped flat-leaf parsley leaves; 1 tbs chopped oregano leaves; 2 garlic cloves, crushed; 1/2–1 jalapeno chilli (or other green chilli), finely chopped; 1 small tomato, peeled, seeds removed, chopped; 1/2 small red capsicum, seeds removed, finely chopped; 1 tsp paprika; 1/2 tsp smoked paprika; About 2 tbs red wine vinegar; About 3/4 cup (180ml) extra virgin olive oil

Rate now

https://healthimprovements.info/recipes/potatoes-peas-eggs-chimichurri-recipe/uc9c1s9f

Jump to recipe

by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Dec 15, 2019

"This is a simple, modern take on a classic potato salad, enriched with hearty eggs and green peas," says Hetty McKinnon. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

1.5 kg baby potatoes, peeled, halved
2-3 tbs extra virgin olive oil
2 cups (300g) fresh or frozen peas
4 hard-boiled eggs, peeled, roughly chopped
Handful of flat-leaf parsley leaves, roughly chopped
Sea salt & black pepper

Argentine chimichurri

1 eschalot or small red onion, finely chopped
1/2 cup chopped flat-leaf parsley leaves
1 tbs chopped oregano leaves
2 garlic cloves, crushed
1/2–1 jalapeno chilli (or other green chilli), finely chopped
1 small tomato, peeled, seeds removed, chopped
1/2 small red capsicum, seeds removed, finely chopped
1 tsp paprika
1/2 tsp smoked paprika
About 2 tbs red wine vinegar
About 3/4 cup (180ml) extra virgin olive oil

Method

1.

Preheat the oven to 220°C. Place potato on a baking tray, drizzle with olive oil and season with sea salt and pepper. Toss to coat and roast for 30-40 minutes until tender on the inside and crispy on the outside. Set aside to cool slightly.
2.

For the chimichurri, mix the eschalot, parsley, oregano, garlic, chilli, tomato and capsicum together in a bowl. Add the paprika, about 1 tbs sea salt flakes, about 1/2 tsp ground black pepper, red wine vinegar, olive oil and 1 tbs water and stir well. Taste to make sure you are happy with the flavour – add more salt, pepper, vinegar or oil to achieve a balanced flavour. Use immediately or refrigerate to allow the flavours to meld. The chimichurri will keep in an airtight container in the fridge for up to 3 days.
3.

Bring a small pot of salted water to the boil and blanch the peas for about 1 minute or until just tender. Drain immediately and run under cold running water until completely cooled. Combine potatoes, peas and egg and top with 2 or 3 big spoonfuls of the chimichurri. Toss to combine. To serve, scatter with parsley.