Chimichurri Potato Salad
User Reviews
5.0
18 reviews
Excellent
Chimichurri Potato Salad
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A chimichurri potato salad has no mayonnaise and no fuss, full of fresh herbs and garlic, a little bit of heat from the red pepper, it's an easy to prepare side dish that is perfectly delicious warm, cool, or at room temperature!
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Ingredients
Chimichurri Dressing
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh flat leaf parsley
- 2 tbsp fresh oregano leaves
- 2-5 cloves garlic depends on how much you like
- 1 small shallot peeled
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt and fresh ground black pepper to taste
Potato Salad
- 3 lbs baby potatoes sliced in half lengthwise
- cold water for boiling
- 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
- To store: Store leftovers in an airtight container in the fridge for 4 to 5 days. No need to reheat, your potato salad is great eaten chilled!
- To freeze: Freeze your herby potato salad in freezer-safe zip top bags once the dish has cooled to room temperature. It will last for 3 months in the freezer, thaw overnight in the fridge.
- Use whatever herbs you like best, but know that stronger flavors like rosemary need to be used sparingly,
- If you don't care for boiled potatoes, you can have chimichurri roasted potatoes, then toss with even more chimichurri sauce!
- No shallot? Use a small red onion, it just has a bit more bite.
- If you can't find a medley of baby potatoes like I did, you can use gold baby potatoes or baby red potatoes.
Nutrition Information
Show Details
Serving
1g
Calories
289kcal
(14%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
Sodium
535mg
(22%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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