Name: Chimichurri Potato Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6
Ingredients: 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; 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

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.

4th 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.

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.

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.

To 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!

More Potato Side Dishes

Grilled Sweet Potatoes with Cilantro Chimichurri

Cheesy Chipotle Lime Twice Baked Sweet Potatoes

Southwest Sweet Potato, Black Bean, Wild Rice Salad