Half Baked Harvest · by Tieghan Gerard★ 3.8 (33)
Grilled Potato Salad with Almond-Basil Chimichurri and 7-Minute Eggs.
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 22%
CARBS 31G37% OF CAL
3G FIBER1G ADDED1G INTRINSIC25G OTHER3G TOTAL SUGAR
FAT 19G51% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm grilled potato salad with soft-boiled eggs and a vibrant almond-basil chimichurri dressing. It's a hearty, herbaceous side with protein appeal.
sideamericansaladeggs🥄 saucepan🔥 oven♨️ grilldairy freegluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/2 pounds mixed baby new potatoes and or fingerling potatoes (halved)
- 1 bunch asparagus
- 4 green onions
- 1/3 cup olive oil (plus more for drizzling)
- salt and pepper (to taste)
- 3 tablespoons creamy almond butter
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 2 cloves garlic (minced or grated)
- 1/2 cup fresh basil (chopped)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons chives (copped)
- pinch of crushed red pepper
- 4 eggs
- 1/2 cup toasted almonds (chopped)
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 22%
CARBS 31G37% OF CAL
3G FIBER1G ADDED1G INTRINSIC25G OTHER3G TOTAL SUGAR
FAT 19G51% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 168mg
- Total sugar
- 3g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.