Chimichurri Potato Salad

• 2 lb. small new potatoes
• kosher salt
• Pepper
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1 lemon
• 1 small red chili
• 4 scallions
• 1/2 c. roughly chopped fresh flat-leaf parsley
• 1 clove garlic

1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil.
2. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes.
3. Drain and run under cold water to cool.
4. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
5. Peel 4 strips of lemon zest and finely slice.
6. Cut the potatoes in half (or quarter if large).
7. Add the potatoes to the dressing and gently toss to coat.
8. Fold in the lemon zest, chili, scallions, parsley, and garlic.

potatoes, kosher salt, pepper, olive oil, red wine vinegar, mustard, lemon, red chili, scallions, parsley, clove garlic

Taken from www.delish.com/recipefinder/chimichurri-potato-salad-recipe-wdy0614 (may not work)