Chimichurri Potato Salad
Try this delicious and herbaceous Chimichurri Potato Salad! Everything comes together in about 15 minutes for a light, fresh side dish. Unlike the mayo-based kind, it's perfect for summer cookouts since it can be served warmed or chilled.
Servings: 8
Calories: 215kcal
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.
- 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.
- 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.
- Drain the potatoes, then season with salt, black pepper, and 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!
Notes
Storage Instructions:
Store any leftover chimichurri sauce in a covered jar in the refrigerator for up to 10 days. Be sure to stir before consuming, as sometimes the oil settles to the bottom.
Store the potato salad in a covered container in the refrigerator for up to 5 days. You can serve chilled or warmed.
Freezer Instructions:
For the sauce: Split into individual serving portions using an ice tray, then freeze until solid. Transfer the cubes to a freeze-safe bag. These will keep in the freezer for up to 5 months. When you're ready to cook, defrost at room temperature.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 740mg | Potassium: 735mg | Fiber: 4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 34mg | Calcium: 30mg | Iron: 2mg