Chimichurri Potato Salad
Chimichurri Potato Salad is packed with fresh herbs, garlic and olive oil! It’s perfect for mayo haters, vegans and people who just want something different.
My family loves chimichurri! We usually eat it on steak but this is a fun little twist on your beloved potato salad!
What is Chimichurri?
Chimichurri originated in Argentina. It can either be green or red, green seems to be more common. It’s an uncooked sauce that’s made up of finely chopped herbs, garlic, red wine vinegar and olive oil. Parsley and oregano are the traditional herbs used, however you can use whatever fresh herbs you like best. Chimichurri can be used as a marinade and is best paired with any cut of beef.
Ingredient Substitutions
- Baby gold potatoes: New (or baby) potatoes are great for roasting because they are waxier as opposed to starchier and have thin skin, making them ideal for this roasted potato salad.
- Black pepper: For seasoning the potatoes.
- Kosher salt: For seasoning the potatoes and the chimichurri.
- Fresh parsley: The predominant herb in the chimichurri.
- Cilantro: Leaves and small stems.
- Garlic: I typically use two nice-sized cloves of garlic but feel free to adjust to taste.
- Red pepper flakes: For a slight kick – totally optional, however.
- Red bell pepper: The red bell pepper adds a touch of sweetness to the salad.
- Red onion: The onions could be sautéed bringing out more of the sweet notes which balance well with the salt, acid, and little bit of heat from the red pepper flakes.
Chimichurri Potato Salad
Ingredients
- 2 pounds potatoes
- 1/4 cup diced red onion
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and black pepper to taste
- Garnish with extra fresh herbs
- CHIMICHURRI
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leaf parsley
- 2 tablespoons chopped fresh dill
- 1 clove of garlic, roughly chopped
- 1 red onion, diced
- 2 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- salt and black pepper to taste
Instructions
- Place all of the ingredients for the chimichurri into a food processor and purée until smooth. Makes approximately 1 cup.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, add salt and cook for 5-8 minutes or until fork tender. Drain and cool.
- Cut the larger potatoes in half and place all of them in a serving bowl along with the red onion, red pepper flakes, salt and pepper and desired amount of chimichurri sauce. I used approximately 1/3 cup. Toss everything together and taste for seasoning. Garnish with extra herbs and serve or cover and refrigerate until ready to serve.
Did you try our Chimichurri Potato Salad? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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