Grilled Potato Salad with Cilantro Lime Chimichurri Recipe

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A cilantro and lime-spiked chimichurri sauce adds bright flavor and color to grilled potatoes and bell peppers.
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  • Cilantro-Lime Chimichurri:
  • 1 cup packed cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
  • 2 pounds small red potatoes, pierced with fork
  • 2 bell peppers, each cut into 6 strips
  • 2 tablespoons olive oil, divided
15 mins
15 mins
1. For the Cilantro-Lime Chimichurri Sauce, place all ingredients in food processor; cover. Process until cilantro is coarsely chopped. Set aside in medium bowl.

2. Microwave potatoes 7 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 1 tablespoon 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 1 tablespoon 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 Sauce; toss gently until well coated. Serve warm.
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Nutrition (per serving)
Calories: 213 Calories
Fat: 13 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 305 Milligrams
Fiber: 3 Grams

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