As an Amazon Associate, I earn from qualifying purchases.
Chimichurri potato salad is a delicious way to add something different to your Labor Day festivities. With a homemade chimichurri sauce full of fresh herbs, garlic, vinegar, and olive oil, even your mayonnaise haters will love it!
This year, I’m going to serve dishes that are a little more original for our Labor Day picnic. My menu will include Grilled Piri Piri Chicken, Pickled Deviled Eggs, French White Bean Salad, Grandma’s Pickled Vegetable Salad, Balsamic Fruit Salad, and chocolatey Australian Lamingtons for dessert. Oh, and of course a big pitcher of Florida Hurricane Cocktails! It is a holiday after all.
Chimichurri is an uncooked sauce full of fresh herbs and garlic that originated in Argentina and Uraguay where it’s typically used on grilled meats. It has a bright, herbaceous flavor with a hit of acidity from red wine vinegar and a touch of heat from either chili flakes or red chiles.
This gorgeous green sauce has been adopted in many other cultures, each giving it its own spin. Try this sauce slathered onto a juicy steak (Churrasco), spread onto chicken breasts before baking or grilling for tons of flavor, or tossed with chopped vegetables before roasting for added flavor.
One of the nice things about making this sauce is that you can customize it to suit your tastes. Like more heat? Add in another chile pepper or a sprinkle of chili flakes. Not a fan of cilantro? Swap in more parsley or even fresh basil!
For our recipe, which is a more traditional chimichurri, you’ll need:
Alternatively, hand chop the herbs, shallots, and garlic until finely minced and then mix them into the olive oil, vinegar, salt, and chili flakes. This way, you are unlikely to mistakenly make ‘green baby food’.
Pretty easy, right?
This sauce is best used the day it’s made, but it will keep tightly covered in your refrigerator for 2-3 days. Here are a few ideas to use your leftover chimichurri:
Chimichurri potato salad is a delicious way to add something different to your Labor Day festivities. With a homemade chimichurri sauce full of fresh herbs, garlic, vinegar, and olive oil, even your mayonnaise haters will love it!
Place all of the chimichurri ingredients into the bowl of a food processor.
Pulse until everything is minced, but not pureed. Set aside.
Place the potatoes in a large sauce pot. Cover with enough cold water to cover the potatoes completely. Add enough Kosher salt so that the water tastes like the sea.
Bring the potatoes to a boil over high heat and cook until fork tender – 10-20 minutes, depending on size
Drain the potatoes and lace them into a large bowl.
Sprinkle in the minced onions.
Spoon the sauce over the warm potatoes and toss until all of the potatoes are coated with the sauce.
Taste for seasonings and adjust for salt and heat from the red pepper flakes.
Cover the bowl tightly with plastic wrap and chill for at least 30 minutes to allow the flavors to penetrate the potatoes.
When ready to serve, toss the potatoes lightly to ensure the chimichurri sauce is evenly distributed.