Chimichurri potato salad

Peel russet potatoes and hold them in cold water.

Quarter the potatoes and slice across a quarter to a half inch thick, three eighths of an inch preferred, keeping the pieces uniform.

Put the potatoes in a saucepan of cold water with a couple tablespoons of kosher salt.

Bring to a simmer over high heat, then reduce to medium-low for a slow, gentle simmer, not a rolling boil, which can break the corners.

Test early and often; when a knife tip goes in with almost no pressure, drain well and let cool in the strainer until just barely warm.

In a blender, combine 3 or 4 garlic cloves, chili flakes, cumin, black pepper, kosher salt, dried oregano, a good amount of olive oil, champagne vinegar and a few shakes of cayenne; blend smooth.

Add fresh oregano, cilantro and a whole bunch of Italian parsley, leaves and stems, and blend until fairly finely pureed.

Pour the dressing over the barely warm potatoes and mix thoroughly with a spatula; taste for salt.

Cover and refrigerate a couple of hours for the flavours to develop.

Adjust with another pinch of salt and mix in a couple tablespoons of sliced chives; take it out at least an hour before serving so it is not ice cold.

Transfer to a serving dish and garnish with flowering herbs and more sliced chives.

Variation: mix in a big spoon of mayo for a richer, creamier salad.