5.0 from 12 votes
Chimichurri Potato Salad
This chimichurri potato salad is the ultimate summer side dish. It's savory, herbaceous, and tastes equally good served warm or chilled!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 131 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.