Chimichurri 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
Find it online: https://thefamilycooking.com/chimichurri-potato-salad/
