Flavor-Packed Chimichurri Potato Salad

Why Make This Recipe

Chimichurri Potato Salad offers a refreshing twist on the classic potato salad. The vibrant flavors of chimichurri, which are rich in herbs and garlic, bring a new life to tender potatoes. This dish is not only perfect for a backyard barbecue but also great as a side for any meal. With its bright colors and zesty taste, it will surely become a favorite at your family gatherings.

How to Make Flavor-Packed Chimichurri Potato Salad

Ingredients:

• 2 pounds medium-sized potatoes (Yukon Gold or red), cut into bite-sized pieces
• 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)
• To taste: kosher salt
• To taste: freshly cracked black pepper

Directions:

1. Wash and scrub the potatoes thoroughly. Cut them into even, bite-sized pieces.
2. 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.
3. Drain the potatoes and rinse under cold water to stop the cooking process.
4. In a mixing bowl, combine parsley, cilantro, garlic, red pepper flakes, and salt. Slowly drizzle in olive oil while stirring to emulsify.
5. Add red wine vinegar to the chimichurri sauce and mix well. Adjust seasoning if necessary.
6. Transfer cooled potatoes to a serving bowl and pour chimichurri sauce over them. Toss gently to coat.
7. Let the salad sit for 10-15 minutes to allow flavors to meld. Toss again before serving.
8. Garnish with additional herbs if desired and serve warm, at room temperature, or chilled.

How to Serve Flavor-Packed Chimichurri Potato Salad

This potato salad can be served warm, at room temperature, or chilled. It pairs well with grilled meats, fish, or as a filling side to sandwiches. Feel free to sprinkle additional herbs on top for extra color and flavor.

How to Store Flavor-Packed Chimichurri Potato Salad

If you have leftovers, store them in an airtight container in the refrigerator. The potato salad will stay fresh for up to 3 days. The flavors will continue to blend, making it even more delicious the next day.

Tips to Make Flavor-Packed Chimichurri Potato Salad

1. Use fresh herbs for the best flavor. Dried herbs won’t provide the same vibrant taste.
2. Adjust the amount of red pepper flakes based on your heat preference.
3. For a creamier version, you can mix in a dollop of sour cream or Greek yogurt.

Variation

You can add diced cucumbers, cherry tomatoes, or bell peppers for extra crunch and flavor. Additionally, some people enjoy adding crumbled feta cheese for a tangy twist.

FAQs

Can I use other types of potatoes?
Yes, you can use any medium-sized potatoes. Fingerling potatoes or even sweet potatoes can work well too.

Is this salad gluten-free?
Yes, Flavor-Packed Chimichurri Potato Salad is naturally gluten-free, making it an excellent choice for those with gluten sensitivities.

Can I make this salad ahead of time?
Absolutely! You can prepare it a few hours ahead. Just remember to store it in the fridge and toss it before serving to refresh the flavors.

Flavor-Packed Chimichurri Potato Salad

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A refreshing twist on the classic potato salad with vibrant chimichurri flavors.

• Total Time: 30 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 pounds medium-sized potatoes (Yukon Gold or red), cut into bite-sized pieces
• 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)
• To taste: kosher salt
• To taste: freshly cracked black pepper

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Instructions

1. Wash and scrub the potatoes thoroughly. Cut them into even, bite-sized pieces.
2. 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.
3. Drain the potatoes and rinse under cold water to stop the cooking process.
4. In a mixing bowl, combine parsley, cilantro, garlic, red pepper flakes, and salt. Slowly drizzle in olive oil while stirring to emulsify.
5. Add red wine vinegar to the chimichurri sauce and mix well. Adjust seasoning if necessary.
6. Transfer cooled potatoes to a serving bowl and pour chimichurri sauce over them. Toss gently to coat.
7. Let the salad sit for 10-15 minutes to allow flavors to meld. Toss again before serving.
8. Garnish with additional herbs if desired and serve warm, at room temperature, or chilled.

Notes

Use fresh herbs for the best flavor. Adjust red pepper flakes based on your heat preference.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling, Mixing
• Cuisine: Argentinian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg