Description
Chimichurri Potato Salad combines halved baby potatoes with a vibrant chimichurri dressing of cilantro, parsley, oregano, garlic and olive oil.
Ingredients
Scale
- 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