Recipe: Grilled Potato Salad with Cilantro-Lime Chimichurri Sauce (served warm)

GRILLED POTATO SALAD
WITH CILANTRO-LIME CHIMICHURRI SAUCE

"A cilantro and lime-spiked chimichurri sauce adds bright flavor and color to grilled potatoes and bell peppers."

FOR THE CILANTRO-LIME CHIMICHURRI:
1 cup packed fresh cilantro leaves
1/3 cup olive oil
1/4 cup fresh lime juice
3 cloves garlic
1 teaspoon salt
1 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Crushed Red Pepper
FOR THE SALAD:
2 pounds small red potatoes, pierced with fork
2 bell peppers, each cut into 6 strips
2 tablespoons olive oil, divided

TO PREPARE THE CILANTRO-LIME CHIMICHURRI SAUCE:
Place all ingredients in food processor; cover. Process until cilantro is coarsely chopped. Set aside in medium bowl.

TO PREPARE THE SALAD:
Microwave potatoes 7 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes.

Cut potatoes in half or quarter if large. Toss with 1 tablespoon of the oil. Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear.

Toss bell peppers with remaining 1 tablespoon oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces.

Add potatoes and bell peppers to Chimichurri Sauce; toss gently until well coated. Serve warm.

Makes 8 servings.
Source: McCormick