Chimichurri Potato Salad

Name: Chimichurri Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1.5 pounds little potatoes; 1/2 cup (packed) fresh cilantro/parsley blend; 1 tablespoon fresh oregano; 1 tablespoon shallot (about half a shallot); 3 cloves garlic; 1/4 teaspoon red pepper flakes (crushed red pepper); 1 tablespoon red wine vinegar; salt & pepper; 1/4 cup olive oil

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Course
Side Dish
Cuisine
American

Chimichurri Potato Salad

Nina Acevedo

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A delicious mayo-free potato salad with chimichurri sauce.

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Ingredients

Servings

1.5 pounds little potatoes
1/2 cup (packed) fresh cilantro/parsley blend chopped
1 tablespoon fresh oregano chopped
1 tablespoon shallot (about half a shallot) chopped
3 cloves garlic minced
1/4 teaspoon red pepper flakes (crushed red pepper)
1 tablespoon red wine vinegar
salt & pepper to taste
1/4 cup olive oil

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Instructions

Cut little potatoes in half and boil them in a large pot of water. Once they're cooked (about 10-15 minutes), drain and transfer to a bowl and let cool.
Meanwhile, chop the cilantro, parsley, oregano, and shallot. Mince the garlic.
Once the potatoes have cooled (give it at least 10 minutes), toss all the ingredients together. Potato salad can be served immediately, but I like it give it at least an hour to chill and have the flavors meld together.