Step 1In the bowl of a food processor or a blender, combine the chives, parsley, cilantro, oil, garlic, salt and pepper and pulse to a smooth paste, then set aside. This makes about 2/3 cup chimichurri.
Step 1Put the new potatoes and blue potatoes into 2 separate saucepans, cover with cold water, and add 1 teaspoon fine sea salt to each. Bring to a boil and cook until tender, about 20 minutes, then drain, keeping them separate.
Step 2Heat half the olive oil in a saute pan, add the blue potatoes, and cook gently until evenly browned. Remove to a bowl.
Step 3Repeat the process with the new potatoes and place them in a separate bowl.
Step 4Season the blue potatoes with half of the chimichurri just before serving. The remaining chimichurri can be stored in the refrigerator or frozen.
Step 5Season the new potatoes with Maras salt or sea salt flakes to taste and serve.