This chimichurri potato salad is a fresh twist on a classic dish that skips the mayo and piles on the herbs for a bright and zesty flavor. It’s an easy recipe that’s perfect for any gathering.
chimichurri potato salad recipe addresses dryness and blandness in mayo-based salads, offering a bright herb-forward, quick, shareable side for healthy meals.
I’ve had my struggles in the kitchen, like the time I undercooked the potatoes and ended up with a mushy mess. This salad makes it easy to avoid that mistake, as the warm potatoes soak up all that garlicky goodness from the chimichurri dressing. When you toss everything together, the aroma is nothing short of uplifting.
This recipe works because it’s quick and straightforward, taking just about 15 minutes to get everything cooked and tossed. The best part? You can serve it warm or pop it in the fridge for later; either way, it’ll taste amazing.
If you’re looking for a hearty side dish that goes well with many meals, you might enjoy my Philly Cheesesteak.
Table of contents
Why You Will Love This Recipe
- Herbaceous Flavor Boost , The chimichurri dressing brings fresh herbs and a zesty kick that makes each bite vibrant. With fresh cilantro, parsley, and oregano, this salad offers a lively taste that’s refreshing and enjoyable.
- Light and Satisfying , Without mayonnaise, this chimichurri potato salad is a lighter option that fits right in with health-conscious choices. It’s a comforting dish that’s full of flavor while keeping things on the healthier side.
- Warm or Cold Enjoyment , Serve it warm straight from the pot, or let it chill in the fridge; either way, it tastes great. This flexibility makes it a fantastic choice for any meal, whether it’s a family dinner or a summer picnic.
- Quick to Prepare , With just 22 minutes from start to finish, you’ll have this salad on the table in no time. It’s an easy addition to any meal, perfect for those busy weeknights or last-minute gatherings.
Chimichurri Potato Salad with Herbs
- Prep Time: 7 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling and Blending
- Diet: Vegetarian
Description
Chimichurri Potato Salad combines halved baby potatoes with a vibrant chimichurri dressing of cilantro, parsley, oregano, garlic and olive oil.
Ingredients
- Main Ingredients
- 3 lbs (1.36 kg) baby potatoes, sliced in half lengthwise
- 1 tablespoon (15 g) kosher salt
- Chimichurri Dressing
- 1/4 cup (15 g) fresh cilantro leaves
- 1/4 cup (15 g) fresh flat leaf parsley
- 2 tablespoons (8 g) fresh oregano leaves
- 2–5 cloves garlic, peeled
- 1 small shallot, peeled
- 2 tablespoons (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra virgin olive oil
- Kosher salt and fresh ground black pepper to taste
Instructions
- Step 1: Make Chimichurri Sauce: Place all chimichurri ingredients into the bowl of a food processor or blender. Pulse until finely chopped. This step ensures that the flavors meld smoothly, creating a fresh and vibrant dressing.
- Step 2: Boil Potatoes: Add halved baby potatoes to a large pot with salted cold water. Bring it to a boil, then reduce the heat. Cook until the potatoes are fork-tender, approximately 12-15 minutes, depending on their size.
- Step 3: Drain and Cool: Drain the potatoes into a large bowl and let them cool just slightly. This helps prevent sticking and allows for better flavor absorption.
- Step 4: Toss with Dressing: While the potatoes are still warm, pour the chimichurri sauce over them and gently toss to coat. The warmth helps the potatoes soak up the sauce better.
- Step 5: Serve or Chill: Serve the chimichurri potato salad warm or refrigerate until ready to serve. The flavors will continue to develop, making it versatile for your meal plans.
Notes
- Storage Tips: Store the salad in an airtight container in the fridge. It remains good for 3-4 days, allowing the flavors to develop.
- Expert Tips: If the potatoes are not fork-tender after boiling, continue cooking in 5-minute intervals until softened.
- Expert Tips: If the chimichurri sauce is too thick, add an extra tablespoon of olive oil to loosen it.
- Expert Tips: For better flavor absorption, combine the chimichurri with warm potatoes immediately after draining.
- Expert Tips: If the salad seems bland after tossing, season with additional kosher salt, starting with 1/21/2 teaspoon.
- Reheating Instructions: If serving chilled, you can return the potato salad to room temperature before serving, or enjoy it straight from the fridge.
- Serving Suggestions: This salad pairs well with grilled meats or can be served alongside a simple green salad.
- Recipe Variations: You can substitute fresh herbs like basil or thyme for a different flavor profile. For a lower-calorie version, consider reducing the olive oil to 1/4 cup.
- Ingredient Notes: Choose small to medium-sized waxy potatoes for a firm texture and smooth skin. Yellow or red potatoes are ideal.
- Ingredient Notes: Opt for bright green fresh parsley and firm, fragrant fresh garlic to enhance flavor.
- Ingredient Notes: Use a good quality red wine vinegar for best results. Look for one with a well-rounded flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Potatoes: Choose small to medium-sized waxy potatoes for a firm texture. Look for smooth skin and no blemishes. Yellow potatoes work well, but red is good too.
- Fresh parsley: Opt for bright green parsley without any wilting. This adds freshness and a pop of color. Flat-leaf parsley is preferred for a more robust flavor.
- Fresh oregano: Use fresh oregano for a vibrant herb flavor. Look for leaves that are firm and fragrant; dried oregano won’t deliver the same punch.
- Garlic: Fresh garlic is key for depth of flavor! Choose firm cloves without any sprouting. You can increase or decrease according to your kitchen mood.
- Red wine vinegar: A good quality red wine vinegar brightens up the potatoes. Look for one with a well-rounded flavor , it really makes a difference in the dressing.
- Olive oil: Use extra virgin olive oil for dressing; it adds a rich, fruity flavor. Make sure it has a good aroma, which indicates quality!
- Ground black pepper: Freshly ground black pepper enhances the salad’s overall flavor. Choose a coarse grind for better texture. Pre-ground can be used, but fresh is best!
- Potatoes: Choose small to medium-sized waxy potatoes for a firm texture. Look for smooth skin and no blemishes. Yellow potatoes work well, but red is good too.
- Fresh parsley: Opt for bright green parsley without any wilting. This adds freshness and a pop of color. Flat-leaf parsley is preferred for a more robust flavor.
- Fresh oregano: Use fresh oregano for a vibrant herb flavor. Look for leaves that are firm and fragrant; dried oregano won’t deliver the same punch.
- Garlic: Fresh garlic is key for depth of flavor! Choose firm cloves without any sprouting. You can increase or decrease according to your kitchen mood.
- Red wine vinegar: A good quality red wine vinegar brightens up the potatoes. Look for one with a well-rounded flavor , it really makes a difference in the dressing.
- Olive oil: Use extra virgin olive oil for dressing; it adds a rich, fruity flavor. Make sure it has a good aroma, which indicates quality!
- Ground black pepper: Freshly ground black pepper enhances the salad’s overall flavor. Choose a coarse grind for better texture. Pre-ground can be used, but fresh is best!
Recipe Tips
- If potatoes are not fork-tender after boiling, continue cooking for an additional 5-minute intervals until they soften. This will ensure they reach the desired texture.
- If chimichurri sauce seems too thick, add an extra tablespoon of olive oil to loosen it up. This will improve the coating consistency for the potatoes.
- For a better flavor absorption, combine the chimichurri with warm potatoes immediately after draining. This step maximizes the infusion of flavors into the potatoes.
- If the salad seems bland after tossing, season with additional kosher salt, starting with 1/2 teaspoon, before serving. Tasting will help you adjust the seasoning effectively.
- If storing, keep the salad in an airtight container in the fridge. It remains good for 3-4 days while the flavors continue developing.
Serving Suggestions
Serve chimichurri potato salad alongside grilled chicken or roasted salmon for balanced meals. Pair it with fresh coleslaw or a zesty arugula salad for extra texture.
Use chimichurri potato salad to make a hearty wrap or a colorful grain bowl. Add to a picnic spread or a barbecue buffet as a flavorful side dish.
Top with crumbled feta cheese or a sprinkle of chili flakes for extra pop. Drizzle with lemon juice or serve with extra chimichurri sauce for added zest.
Recipe variations
- You can use any type of potatoes for this salad, like Yukon gold or red potatoes, depending on your preference.
- Add 1 teaspoon of smoked paprika or 1-2 tablespoons of chopped jalapeños for a spicy kick.
- Either fresh or dried herbs can be used, but remember to adjust the amounts: 1 tablespoon dried oregano equals about 3 tablespoons fresh.
- If making for a larger group, consider scaling up the recipe by 1.5 times, allowing for 12 servings with 4.5 lbs of potatoes.
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How to Store?
To keep your chimichurri potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 hours. This method is best for immediate enjoyment.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Serve chilled or warm for best flavors.
Freezing: Transfer to a freezer container, then freeze up to 2 months. Thaw in the refrigerator before serving for best texture.
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