Argentine traditional chimichurri
Step 1/4
- 2 medium potatoes
- pot
- knife
- cutting board
boil skin-on potatoes on salted water until tender. Let cool, then peel and dice. (quick tip: boil the potatoes and chill overnight. This will make it easier for peeling and cutting.)
Step 2/4
- 2 tbsp cream cheese
- 1 tsp grated Parmesan cheese
- 3 tsp chives
- 1½ tbsp oil
- bowl
- fork
- spoon
in a bowl, combine cream cheese, chives, shredded parmesan and oil, and stir until creamy.
Step 3/4
- lemon juice, to taste
- adobo seasoning, to taste
- juicer
once creamy, add lemon juice to taste, and season with adobo seasoning. (or any other spices that suit your taste!)
Step 4/4
serve potatoes and coat with the cream cheese dressing. Top with more chives. Enjoy!
in Berlin