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Flavor-Packed Chimichurri Potato Salad

This vibrant salad marries the earthy flavors of tender potatoes with a zesty chimichurri sauce, packed with fresh herbs and garlic.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Serving Bowl

Ingredients

Potatoes

  • 2 pounds medium-sized potatoes (Yukon Gold or red) Cut into bite-sized pieces.

Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 0.5 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes Adjust to taste.
  • 0.33 cup extra virgin olive oil Use high-quality for best flavor.
  • 2 tablespoons red wine vinegar Can substitute with another vinegar.

Salt and Pepper

  • to taste kosher salt
  • to taste freshly cracked black pepper

Instructions

  • Wash and scrub the potatoes thoroughly. Cut them into even, bite-sized pieces.
  • In a large pot, add the chopped potatoes and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-15 minutes until tender.
  • Drain the potatoes and rinse under cold water to stop the cooking process.
  • In a mixing bowl, combine parsley, cilantro, garlic, red pepper flakes, and salt. Slowly drizzle in olive oil while stirring to emulsify.
  • Add red wine vinegar to the chimichurri sauce and mix well. Adjust seasoning if necessary.
  • Transfer cooled potatoes to a serving bowl and pour chimichurri sauce over them. Toss gently to coat.
  • Let the salad sit for 10-15 minutes to allow flavors to meld. Toss again before serving.
  • Garnish with additional herbs if desired and serve warm, at room temperature, or chilled.

Notes

This salad can be served warm, cold, or at room temperature. It is perfect for meal prep and can be stored in the refrigerator for up to three days.