Chimichurri Potato Salad
User Reviews
5
Chimichurri Potato Salad
Description
The Chimichurri Potato Salad features baby potatoes boiled until fork tender and tossed in a vibrant chimichurri dressing comprised of fresh herbs including cilantro, parsley, and oregano combined with minced garlic, shallot, red wine vinegar, and extra virgin olive oil. The herbs are finely chopped using a food processor or blender to release their aromas and ensure even distribution.
The resulting salad has a pleasant contrast of the tender, slightly creamy potatoes with the lively, piquant dressing that is both herbaceous and tangy. Black pepper and kosher salt are adjusted to taste, enhancing overall flavor. The dish can be served warm soon after mixing or chilled later, maintaining its refreshing qualities.
This potato salad serves well as a side dish to grilled meats, barbecues, or as part of a picnic spread. Its bright flavors can complement rich or smoky foods by providing a fresh balance. The recipe’s preparation is straightforward, suitable for make-ahead serving.
Cooking notes detail that leftovers keep well refrigerated for several days and can be frozen up to three months. Substitutions such as using a small red onion in place of shallot or opting for roasted potatoes instead of boiled provide flexibility. The recipe suggests adjusting herb quantities to preference and highlights storage and thawing guidelines to retain flavor and texture.
Ingredients
Chimichurri Dressing
- 1/4 cup cilantro fresh leaves
- 1/4 cup parsley flat leaf, fresh
- 2 tbsp oregano fresh leaves
- 2-5 cloves garlic depends on how much you like
- 1 shallot peeled, small
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- kosher salt to taste, fresh ground black pepper
- black pepper to taste, fresh ground black pepper
Potato Salad
- 3 lbs baby potato sliced in half lengthwise
- water for boiling, cold
- 1 tbsp kosher salt
Instructions
- Make the Chimichurri Sauce
- Place all the chimichurri ingredients into the bowl of a food processor or blender, then give a few pulses to chop them down into small pieces. Set aside.
- Make Potato Salad
- Cut the potatoes in half then place the potatoes in a large pot with salted cold water and bring it to a boil, then reduce the heat. Boil the potatoes until fork tender.
- Drain the potatoes into a large bowl, let them cool slightly, then pour the chimichurri over the potatoes and toss with them while the potatoes are still warm.
- Serve warm or refrigerate until you're ready to serve. It tastes equally good served chilled or warm.
- Served immediately while the potatoes are warm, or refrigerate until cool.
Notes
- Leftover salad can be stored refrigerated in an airtight container for 4 to 5 days and served chilled without reheating.
- Freeze cooled potato salad in freezer-safe bags for up to 3 months; thaw overnight in the fridge before serving.
- Use small red onion instead of shallot if desired, noting the sharper flavor.
- Stronger herbs like rosemary should be used sparingly to avoid overpowering the chimichurri.
- For variation, roast potatoes instead of boiling to add a crisp texture and toss with extra chimichurri sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 289kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Sodium | 535mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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