Chimichurri Potato Salad
User Reviews
5.0
12 reviews
Excellent
Chimichurri Potato Salad
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This chimichurri potato salad is the ultimate summer side dish. It's savory, herbaceous, and tastes equally good served warm or chilled!
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Ingredients
- 1 ½ pounds baby potatoes or fingerling potatoes halved
- ¼ cup chimichurri sauce
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Salt the water (about 2 teaspoons), then bring the water to a boil. Once boiling, reduce the heat to a simmer, and cook the potatoes for 7 to 10 minutes, until they are just tender when poked with a fork.
- Drain in a colander. Drain the potatoes and let them cool for a few minutes, so that they're warm but not steaming.
- Mix with chimichurri. Place the warm potatoes in a bowl and toss with the chimichurri sauce. Serve warm or refrigerate and serve chilled.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
0.2g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.003g
Sodium
10mg
(0%)
Potassium
716mg
(20%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
34mg
(38%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 10mg | 0% |
| Potassium | 716mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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