Crispy Potato Salad With Chimichurri Sauce

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Framed Cooks


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3/4 cup fresh basil

3/4 cup fresh celery leaves

3/4 cup parsley

7 anchovy fillets, finely chopped

1 celery stalk, sliced

1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil

2 tablespoons plus 1 teaspoon fresh lemon juice

1 tomatillo, husked

2 garlic cloves, 1 chopped

1 pinch crushed red pepper


4 medium potatoes, boiled

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