Beer-Brined Potato Salad with Sunflower-Seed Chimichurri
- For the Potatoes:
- 1/4 cup kosher salt for brining, plus more for boiling and roasting
- 3 pounds blue potatoes, such as Adirondack Blue or Purple Peruvian
- 16 ounces saison-style beer
- 1/2 teaspoon whole cloves
- 3 cloves garlic, smashed
- 1 sachet black tea
- 1 sprig rosemary
- 3 small red onions, quartered
- 3 tablespoons olive oil
- For the Chimichurri:
- 1 1/2 cups chopped cilantro
- 3/4 cup toasted sunflower seeds
- 1/2 cup olive oil
- 6 scallions, chopped
- 2 cloves garlic, minced
- Juice of 2 limes (about 4 tablespoons)
- 1 small Serrano chili, seeded and minced
- Kosher salt
Adapted from wsj.com
In a large bowl, prepare an ice-water bath. Bring a large pot of salted water to a boil. Blanch potatoes until tender, about 5 minutes. Immediately transfer potatoes to ice water to halt cooking.
Meanwhile, combine beer, ¼ cup kosher salt, cloves, garlic, black tea sachet and rosemary in a medium. Bring to a boil over high heat. Turn off heat, discard tea bag and let brine cool to room temperature.
Transfer potatoes and brine to a large Ziploc bag. Seal bag and let sit at least 1 hour and up to overnight in the refrigerator, turning bag occasionally to coat potatoes.
Meanwhile, Make Chimichurri:
Combine all ingredients in a medium bowl and mix well.
Once potatoes have brined, set broiler to high. Remove potatoes from brine, pat dry and transfer along with onions to a rimmed baking sheet. Discard brine and its contents. Toss vegetables with oil and salt. Broil until golden and caramelized, 15–20 minutes.
To serve, transfer roasted vegetables to a serving dish and spoon some chimichurri on top. Serve remaining chimichurri on the side.