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Veggies: Crispy Potato Salad with Anchovy Chimichurri


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  • 3/4 cup fresh basil
  • 3/4 cup fresh celery leaves
  • 3/4 cup cilantro
  • 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
  • Salt
  • 4 medium potatoes, boiled
  • Test-Kitchen Tip
  • Soak and drain salt-packed anchovies before using. If oil-packed, just drain.


Adapted from


Step 1

Mix basil, celery leaves, cilantro, and parsley with 6 of the 7 chopped anchovy fillets. Transfer 1/3 of mixture to a medium bowl; add sliced celery stalk and 1 tsp. each extra-virgin olive oil and fresh lemon juice; reserve for garnish.
Purée remaining mixture in a food processor with tomatillo, garlic clove, 2 Tbsp. lemon juice, crushed red pepper flakes, and 1/4 cup extra-virgin olive oil. Season chimichurri with salt.
Cut potatoes into 1/4" slices. Heat 2 Tbsp. olive oil in a large skillet; add potatoes, 1 chopped garlic clove, and 1 chopped anchovy fillet; fry until crispy. Divide potatoes among 4 plates, spoon some chimichurri over, top with garnish, and drizzle with more chimichurri.

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