Chimichurri Potato Salad
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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boil
- Cuisine: Argentinian
Ingredients
For the chimichurri:
- ½ cup packed fresh parsley
- ¼ cup packed fresh cilantro
- 1 tablespoon fresh oregano
- 1 small shallot, quartered
- 3 large garlic cloves
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon sea salt
- 1 – 2 teaspoons crushed red pepper flakes
For the potato salad:
- 2 pounds small Yukon gold potatoes, cut in halves or quarters, depending on size
- Small handful of Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small red onion, very finely minced
Instructions
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.
Find it online: https://eatsbythebeach.com/chimichurri-potato-salad/