Grilled Potato Salad with Cilantro-Lime Chimichurri

Name: Grilled Potato Salad with Cilantro-Lime Chimichurri
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: South American,
Ingredients: 1 cup packed baby spinach; 1/4 cup packed cilantro leaves; 1/4 cup plus 4 teaspoons olive oil divided; 1/4 cup fresh lime juice; 3 cloves garlic; 1 tsp Sea Salt from McCormick® Sea Salt Grinder; 1 tsp McCormick® Thyme Leaves; 1/4 tsp McCormick® Red Pepper, Crushed; 2 pounds small red potatoes pierced with fork; 2 bell peppers each cut into 6 strips

Combine spinach with cilantro and lime to create a chimichurri sauce that adds bright flavor and color to grilled potatoes and bell peppers. Photo credit: Eva Kosmas from Adventures in Cooking.

15m

PREP TIME

15m

COOK TIME

181

CALORIES

10

INGREDIENTS

Servings: 8

Ingredients

1 cup packed baby spinach
1/4 cup packed cilantro leaves
1/4 cup plus 4 teaspoons olive oil, divided
1/4 cup fresh lime juice
3 cloves garlic
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 teaspoon McCormick® Whole Thyme Leaves
1/4 teaspoon McCormick® Crushed Red Pepper
2 pounds small red potatoes, pierced with fork
2 bell peppers, each cut into 6 strips

KEY PRODUCTS

INSTRUCTIONS

1 For the Cilantro-Lime Chimichurri, place spinach, cilantro, 1/4 cup of the oil, lime juice, garlic, sea salt, thyme and red pepper in food processor; cover. Process until spinach and cilantro is coarsely chopped. Set aside in large bowl.
2 For the Potato Salad, microwave potatoes 10 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes. Cut potatoes in half or quarter if large. Toss with 2 teaspoons of the oil.
3 Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear. Toss bell peppers with remaining 2 teaspoons oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces. Add potatoes and bell peppers to Chimichurri; toss gently until well coated. Serve warm.