Ingredients ▢1.5-2 lb fingerling potatoes or baby potatoes ▢¼ red onion sliced long ▢3 pieces bacon cooked and crumbled ▢½ cup olive oil Chimichurri Herb Dressing ▢¼ cup parsley ▢¼ cup cilantro ▢2 tbsp fresh oregano ▢½ cup extra virgin olive oil ▢¼ cup red wine vinegar ▢2 garlic cloves ▢½ teaspoon sea salt ▢½ shallot optional
Wash potatoes. Place in instant pot with 1 cup water and cook high pressure 4 minutes, quick release. OR boil potatoes for 5-7 minutes, just until they are fork tender.
Cut potatoes in half and rub generously with olive oil.
Take red onion and slice, 2 slices, keeping rings together. rub both sides with olive oil.