Here is a hearty quick salad to go with grilled meat like Tira de Asado with no creamy stuff that easily spoils a salad without refrigeration. The salad with broccoli slaw and herbs lend much flavor to this salad, very popular in Brazil as a side dish.

Ingredients:
Note: asstd/assorted - lbs/pounds - tsp/teaspoon - Tbsp/tablespoon

2-1/2 lbs asstd baby potatoes
2-1/2 pints water
1 tsp salt
1 cup red onion, thinly sliced crosswise
1 cup fresh parsley, chopped
1/2 cup fresh chives, chopped
1/4 cup fresh thyme, chopped
1/2 cup tarragon, chopped OR
1/2 cup thinly sliced fennel
1 cup broccoli slaw
1/2 cup pickle relish
1/4 cup champagne vinegar or red wine vinegar
1-1/2 Tbsp garlic & parsley seasoning (see here)
1 tsp salt

Instructions:

1. Rinse & scrub potatoes if not peeling and finally do a vinegar rinse (see here).
2. Boil potatoes in pot with water covering the potatoes and add salt. Let it boil for 8 minutes. Prick with fork if it goes through, turn off heat and transfer to a colander to drain and cool. Peel if you wish.
3. Meanwhile, chopped parsley, chives, thyme and tarragon or sliced fennel.
4. Wash all herbs to remove remaining soil and do vinegar rinse (see here Dr. Oz recipe) byplacing the herbs in a bowl and pour the vinegar rinse in it instead of spraying as instruction suggests.
5. In a big bowl, combine the herbs, broccoli slaw (do vinegar rinse, put in a bowl instead of spraying; see recipe here) and pickle relish. Add vinegar and garlic & parsley seasoning.
6. Add the potatoes to the mixture.
7. Refrigerate or serve at room temperature.
8. Serves 6.

Read the original on: The Chew Inn-NoVA