Chimichurri Potato Salad is a light, herbaceous side dish that's perfect for summer cookouts! It has no mayo (great for vegans!) and is delicious whether served warmed or chilled.
Although classic, southern-style potato salad is always a big hit, there's been an uptick in demand for mayo-free potato salads... whether it's for those who have dietary restrictions, or just don't like mayonnaise.
This potato salad is packed with tons of flavor from the quick homemade chimichurri sauce. You can have an impressive side dish ready to go in less than 15 minutes!
The Coined Breakdown
- Total Cost per serving: $0.89
- Total Cost (about 8 servings): $7.14
- Those Other Guys: $8.99 per serving
Ingredients
- Baby Potatoes - Baby potatoes (or fingerling) will work best in this recipe. Because their skins are so thin, you don't have to do any peeling.
- Chimichurri Sauce - This is an Argentinian sauce made up of fresh herbs, olive oil, and spices. It's so good! Check out my linked recipe post for the full details.
- Spice Blend - The sauce does the heavy lifting for flavor here, but we do add a little extra salt, onion powder, and black pepper to taste.
Variations and Substitutions
Classic Potato Salad: A staple at big holiday occasions in my family - this potato salad is made with mayonnaise, chopped hardboiled eggs, and sweet relish.
Roasted Chimichurri Potato Salad: Instead of boiling your potatoes until tender, roast them in the oven for a fun texture contrast.
Red Chimichurri: You can make a savory red chimichurri sauce using piquillo peppers and some smoked paprika! Don't worry, the peppers have a mild flavor profile.
Other Herbs: You can add in a bit of fresh mint or basil to the food processor. Be careful with really pungent herbs like rosemary.
How to Make Chimichurri Potato Salad at Home
This is a really quick recipe because both the sauce and potatoes don't take long to prepare. If you're ever in a pinch for an easy dish to bring to the BBQ, this is it!
Step 1: Wash and slice your baby potatoes into halves. Add them to a pot of salted water, and boil for 8-10 minutes until fork tender.
Meanwhile, add all of your chimichurri sauce ingredients to a food processor and blitz.
Step 2: Drain the potatoes and add them to a mixing bowl.
Season with the dried spices, and top with about half a cup of chimichurri sauce.
Toss well until everything is combined, and serve!
Recipe Pro Tip
- Toss well, while hot. While the potatoes are still hot, go ahead and season/toss them in the sauce. That motion will create little rough edges on the potatoes that really elevate the texture - plus, the sauce will stick better.
Recipe FAQs
Drizzle it on top of grilled meats like steak, chicken, or shrimp. Top blackened salmon filets with the sauce, or add it to fried eggs.
You can also serve with beef empanadas or drizzle on top of hummus.
Add a couple spoonfuls to rice, or spread on fluffy bread as a sandwich base.
Nope! You can serve this warm, room temperature, or chilled.
Because we don't use any dairy or mayonnaise, it's a great option for outdoor events. You don't have to worry about keeping it on ice.
The sauce will keep in an airtight container in the fridge for up to 10 days. After that, I recommend freezing - see the recipe card for more instructions.
The potato salad will keep in an airtight container in the refrigerator for up to 5 days.
Yes, simply transfer to a freezer-safe container and store in the freezer for up to 3 months.
When you're ready to eat, let it defrost overnight in the fridge. It may be a little softer after thawing, but will still taste great.
The humble potato can be transformed into so many great dishes! Here's a few you may want to try:
- Creamy Dreamy Mashed Potatoes
- Baked Sweet Potatoes (with Chai Butter)
- Crispy Oven Baked French Fries
- Crispy Garlic Smashed Potatoes
- Broccoli Cheddar-Loaded Baked Potatoes
- Fudgy Sweet Potato Brownies
Other Great Recipes to Pair with Chimichurri Potato Salad!
If you tried this Chimichurri Potato Salad Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Chimichurri Potato Salad
Equipment
- Food Processor (or blender)
- Chef's Knife
- Pot for boiling
- Colander
Ingredients
Chimichurri Sauce
- 1 cup Italian flat-leaf parsley (firmly pack the measuring cup)
- ⅓ cup extra-virgin olive oil
- ½ count lime (juiced)
- 1 tablespoon apple cider vinegar
- 4 count garlic cloves
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Potato Salad
- 3 pounds baby potatoes
- water (for boiling)
- 2 teaspoons salt (plus more for boiling)
- 1 teaspoon black pepper
- 1 teaspoons onion powder
Instructions
Chimichurri Sauce
- Add all of the ingredients to a food processor or blender.1 cup Italian flat-leaf parsley, ⅓ cup extra-virgin olive oil, ½ count lime, 1 tablespoon apple cider vinegar, 4 count garlic cloves, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Blend until well combined, scraping down the sides of the bowl as necessary.
- When your sauce forms, transfer it to a sauce cup with a lid. Set aside.
Potato Salad
- Rinse your potatoes, then slice them in half.3 pounds baby potatoes
- Add the potatoes to a large pot, cover with water, and salt the water. Bring to a boil, and cook for 8-10 minutes until fork tender.water
- Drain the potatoes, then season with salt, black pepper, and onion powder.2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoons onion powder
- Toss in some of the chimichurri sauce from above until everything is well combined. I used about ½ cup.
- Serve immediately while still warm, or cover and store in the refrigerator to allow the flavors to deepen. Enjoy!
Did you make this recipe? Let me know what you think!