Name: Crispy Potato Salad with Anchovy Chimichurri
Yield: 4 to 6 Servings
Ingredients: 3/4 cup fresh basil; 3/4 cup fresh celery leaves; 3/4 cup cilantro; 3/4 cup parsley; 7 anchovy fillets, finely chopped; 1 celery stalk, sliced; 1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 tablespoons plus 1 teaspoon fresh lemon juice; 1 tomatillo, husked; 2 garlic cloves, 1 chopped; 1 pinch crushed red pepper; Salt; 4 medium potatoes, boiled

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