Chimichurri Potato Salad
Chimichurri Potato Salad is packed with fresh herbs, garlic and olive oil!
Servings: 6 servings
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 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
- Place all of the ingredients for the chimichurri into a food processor and purée until smooth. Makes approximately 1 cup.
- 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.
- 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
Calories: 189kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 18mg | Fiber: 4g | Sugar: 2g