FOR IMMEDIATE RELEASE
Acorn was showcased in the Men’s Journal article “This Potato Salad Proves the Popular Side Dish Belongs on the Grill”. With the addition of chimichurri and peaches, now’s as good of a time as ever to abandon that pale and pre-made beige glug on your plate.
Quote from article:
“A twist on the traditional potato salad, the chimichurri adds a nice spice and acidity to the potatoes, combined with the smokiness of the grill and sweetness from the peaches”
“It’s also easy to make in large batches for family gatherings and barbecues”
Ingredients
1 lb baby Yukon potatoes
2 chicory (Belgian endive)
2 peaches (unripe and seeded)
¼ cup parsley leaves
¼ cup orange chimichurri
2 tbsp pumpkin seeds
2 tbsp olive oil
1 tbsp Aleppo pepper
Sea salt, to taste
For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
Click Here to read the full article and get the recipe
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