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Chimichurri Potato Salad

June 26, 2019 by Danae Leave a Comment

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Chimichurri Potato Salad is packed with fresh herbs, garlic and olive oil! It’s perfect for mayo haters, vegans and people who just want something different. 

Chimichurri Potato Salad with spoon in the white serving bowl4th of July is just over a week away and a side dish that always seems to make an appearance at barbecues is potato salad. While classic potato salad is always a favorite, this Chimichurri Potato Salad is a nice way to shake things up. It’s also great for all the mayo haters and vegans. 

My chimichurri potato salad is similar to French potato salad. French potato salad is served warm, uses lots of fresh herbs and is dressed in a vinaigrette. Classic potato salad should definitely not be served warm. That’s actually one of the biggest concerns I have when making it for a barbecue or eating it.

Closeup of Chimichurri Potato Salad with spoon in the white serving bowl.Let’s talk chimichurri. Have you ever heard of it? I’m obsessed and have several recipes that use it, including these Steak Fajita Skewers, something to consider grilling for the 4th.

What is Chimichurri?

Chimichurri originated in Argentina. It can either be green or red, green seems to be more common. It’s an uncooked sauce that’s made up of finely chopped herbs, garlic, red wine vinegar and olive oil. Parsley and oregano are the traditional herbs used, however you can use whatever fresh herbs you like best. Chimichurri can be used as a marinade and is best paired with any cut of beef.

Chimichurri Potato Salad in a white bowl with spoons and extra chimichurri sauce in a small bowl on the side.I’ve been making a lot of chimichurri lately and using it as a dip for vegetables. Whenever the herbs I potted this summer start getting out of control, I cut them back and use what I harvest to make this wonderful sauce. There’s minimal chopping involved and all of the ingredients just get added to a food processor.

For this chimichurri potato salad I decided to you a combination of parsley, cilantro and dill for the fresh herbs. The recipe is almost identical to the one I used for the steak fajita skewers. If you happen to hate cilantro, omit it and replace it with more parsley and dill. 

Chimichurri Potato Salad in a white bowlTo make this potato salad extra colorful I used bags of assorted baby potatoes. Red skinned, white skinned and Peruvian (purple) potatoes. I like to use the baby size because their skins are thin and don’t need to be peeled. They also cook faster and you can keep them whole or cut in half. A lot of prepping time is saved by using them.

The potato salad can be served cold, warm or at room temperature. The flavor is fresh from the herbs, bright and acidic from the red wine vinegar and lemon juice. Most of all, it’s just downright delicious and a must make for this summer’s barbecues!

Chimichurri Potato Salad Pinterest collage

More Potato Side Dishes

Grilled Sweet Potatoes with Cilantro Chimichurri on top on a black plate.Grilled Sweet Potatoes with Cilantro Chimichurri

Cheesy Chipotle Lime Twice Baked Sweet Potatoes on parchment paper with a spoon with sour cream on it.Cheesy Chipotle Lime Twice Baked Sweet Potatoes

Southwest Sweet Potato, Black Bean, Wild Rice Salad in wooden bowl with forks. On a blue background with limes and cilantro leaves.Southwest Sweet Potato, Black Bean, Wild Rice Salad

Continue to Content
Chimichurri Potato Salad in a white bowl with spoons and extra chimichurri sauce in a small bowl on the side.

Chimichurri Potato Salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients

Potato Salad

  • 2 pounds potatoes
  • 1/4 cup diced red onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and fresh ground black pepper to taste
  • Garnish with extra fresh herbs

Chimichurri

  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed flat leaf parsley
  • 2 tablespoons chopped fresh dill
  • 1 clove of garlic, roughly chopped
  • 1 green onion, sliced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Place all of the ingredients for the chimichurri into a food processor and purée until smooth. Makes approximately 1 cup.
  2. Place the potatoes in a large pot and cover with cold water. Bring to a boil, add salt and cook for 5-8 minutes or until fork tender. Drain and cool.
  3. Cut the larger potatoes in half and place all of them in a serving bowl along with the red onion, red pepper flakes, salt and pepper and desired amount of chimichurri sauce. I used approximately 1/3 cup. Toss everything together and taste for seasoning. Garnish with extra herbs and serve or cover and refrigerate until ready to serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 18mgCarbohydrates: 34gFiber: 4gSugar: 2gProtein: 4g
© Danae
Category: Side Dishes
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Filed Under: Salad, Side Dishes Tagged With: 4th of July, chimichurri, Cilantro, Dill, Gluten Free, Healthy, parsley, potato salad, potatoes, side dish, vegan

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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