Chimichurri Low Carb Potato Salad

Method

STEP 1
Place all the ingredients for the chimichurri into a small bowl and mix well.

STEP 2
Steam the potatoes until tender and slice when cool enough to handle.

STEP 3
Steam the corn and beans, plunging the beans into an ice bath (1L water with 1 cup of ice added) to retain their vibrant green colour.

STEP 4
Toss the potatoes in the chimichurri and place them onto a serving plate.

STEP 5
Slice the corn kernels from the cob and add to the plate with the beans and radish.

STEP 6
Drizzle with olive oil and season with salt and pepper before serving.