BEER-BRINED POTATO SALAD WITH SUNFLOWER-SEED CHIMICHURRI RECIPE - (4.5/5)

Beer-Brined Potato Salad with Sunflower-Seed Chimichurri Recipe - (4.5/5) image

Provided by ltrodrigu

Number Of Ingredients 19

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

Steps:

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.