Grilled Potato Salad with Almond-Basil Chimichurri and 7-Minute Eggs

This vibrant potato salad combines the smoky flavors of grilled baby potatoes with the freshness of almond-basil chimichurri sauce and the creaminess of 7-minute eggs, resulting in a delightful dish bursting with flavor and textures.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 eggs
• 1/2 cup almonds, toasted
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions:

Warm the grill up to a medium-high level

Little potatoes should be cut in half and mixed with olive oil, salt, and black pepper in a bowl

Before you put the potatoes on the grill, make sure they are fully cooked

This should take about 10 to 12 minutes

To make 7-minute eggs, boil water in a saucepan, add eggs slowly, and cook for 7 minutes while the potatoes are cooking

Put eggs in a bowl of ice to cool down, then peel and cut them in half

Toasted almonds, garlic, basil leaves, extra-virgin olive oil, red wine vinegar, lemon juice, salt, and black pepper should all be put in a food processor

This is how you make the almond-basil chimichurri sauce: pulse until smooth

Put the grilled potatoes on a platter, then add the 7-minute eggs cut in half and drizzle with the almond-basil chimichurri sauce

You can serve it hot or cold

Have fun