Chimichurri Potato and Egg Salad

Bring a large pot of salted water to a boil. Cook potatoes until fork tender, about 7-8 minutes.

Meanwhile, make the chimichurri sauce. In a small blender or food processor, combine cilantro, parsley, oregano, garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice.

Blitz everything together, then season with salt and pepper to taste. Once potatoes are cooked, drain water and let them cool at room temperature.

Cook eggs in a small pot of water until desired doneness. Remove shell, and slice eggs in half. Toss potatoes and chimichurri sauce together in a serving bowl before plating. Top with eggs and drizzle with additional chimuchurri sauce from the bowl. Sprinkle with roughly chopped cilantro to garnish (optional).