Why You’ll Love This Recipe
If you’re looking for a potato salad that breaks away from the traditional mayo-based variety, this Chimichurri Potato Salad will impress. It’s tangy, garlicky, and full of fresh herbs, making it a flavorful and healthier alternative. It pairs wonderfully with grilled meats and vegetables, and it’s just as delicious served warm, cold, or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby or Yukon gold potatoes
- Fresh parsley
- Fresh cilantro (optional for variation)
- Fresh oregano
- Garlic cloves
- Red wine vinegar
- Olive oil
- Red pepper flakes
- Salt
- Black pepper
Directions
- Wash and cut the potatoes into bite-sized pieces. Boil them in salted water until fork-tender, about 10-12 minutes. Drain and let them cool slightly.
- While the potatoes cook, make the chimichurri sauce. In a food processor or by hand, finely chop parsley, oregano, and garlic.
- Add red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to the chopped herbs. Stir until well combined. Taste and adjust seasoning if needed.
- In a large bowl, combine the warm potatoes with the chimichurri sauce. Toss gently to coat every piece.
- Let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld. Serve warm or at room temperature.
Servings and timing
This recipe serves 6 people as a side dish.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 25 minutes
Variations
- Add chopped red onions or scallions for a sharp crunch.
- Mix in halved cherry tomatoes for color and sweetness.
- For extra protein, top with crumbled feta or grilled chicken.
- Swap the red wine vinegar with lemon juice for a citrusy spin.
- Use sweet potatoes instead of regular potatoes for a different flavor profile.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature, but you can gently reheat it in a skillet over low heat if preferred. Avoid microwaving, as it may affect the texture of the potatoes and herbs.
FAQs
What is chimichurri made of?
Chimichurri is typically made from fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red pepper flakes. Some variations also include cilantro or onion.
Can I use dried herbs instead of fresh?
Fresh herbs are highly recommended for authentic flavor, but if needed, you can substitute dried herbs. Use about one-third the amount and adjust to taste.
Is this potato salad spicy?
It has a mild kick from the red pepper flakes, but it’s not overly spicy. You can increase or reduce the amount based on your preference.
Can I make this recipe ahead of time?
Yes, it’s actually better when made ahead so the flavors have time to develop. Prepare it up to a day in advance and refrigerate until ready to serve.
Can I use a different type of potato?
Yes, you can use any waxy potato like Yukon Gold, red potatoes, or fingerlings. Avoid starchy potatoes like Russets as they can fall apart.
Is this salad vegan?
Yes, it is naturally vegan as it contains no dairy or animal products.
Can I add protein to make it a full meal?
Absolutely. Add grilled chicken, shrimp, tofu, or even hard-boiled eggs for a heartier dish.
How long can it sit out at a picnic?
It can safely sit out for about 2 hours. If it’s a hot day, keep it chilled in a cooler or serve over ice to maintain freshness.
Can I freeze chimichurri potato salad?
Freezing is not recommended, as the texture of the potatoes and herbs will degrade after thawing.
What goes well with this dish?
It pairs excellently with grilled meats, roasted vegetables, burgers, or as part of a summer buffet spread.
Conclusion
Chimichurri Potato Salad is a refreshing and flavorful side that brings a bold twist to a traditional favorite. Whether you’re entertaining guests or prepping a weekday meal, this vibrant dish delivers on taste and ease. Its herby, tangy character makes it a standout at any gathering, and its versatility ensures it will become a regular in your recipe rotation.
PrintChimichurri Potato Salad
Chimichurri Potato Salad is a fresh, herbaceous twist on traditional potato salad, featuring tender potatoes tossed in a vibrant chimichurri sauce made with parsley, oregano, garlic, and red wine vinegar. It’s a bold and zesty side dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Argentinian
- Diet: Vegan
Ingredients
- 2 pounds baby or Yukon Gold potatoes
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro (optional), finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Wash and cut the potatoes into bite-sized pieces. Boil in salted water until fork-tender, about 10–12 minutes. Drain and let cool slightly.
- While potatoes cook, prepare the chimichurri sauce by mixing parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir to combine and adjust seasoning as needed.
- In a large bowl, toss the warm potatoes with the chimichurri sauce until evenly coated.
- Let the salad sit for 15–20 minutes before serving to allow the flavors to meld.
- Serve warm or at room temperature.
Notes
- For added crunch, mix in chopped red onion or scallions.
- Halved cherry tomatoes can add sweetness and color.
- Great with grilled meats or as part of a picnic spread.
- Can be made a day ahead for deeper flavor.
- Best served at room temperature or cold. Avoid freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
