why make this recipe
Chimichurri Potato Salad is a delightful twist on traditional potato salad. It combines the earthy flavor of potatoes with the vibrant, herbal notes of chimichurri sauce. This recipe offers a fresh and zesty taste that is perfect for summer picnics, barbecues, or even a cozy family dinner. The bright green herbs and garlic in the chimichurri add a punch of flavor that elevates this dish from standard to spectacular.
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
- 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.
how to serve Flavor-Packed Chimichurri Potato Salad
This potato salad is versatile. It can be served warm, at room temperature, or chilled, making it suitable for any gathering. Pair it with grilled meats, fish, or enjoy it on its own as a light meal. For an extra touch, you can garnish it with additional fresh herbs just before serving to enhance the presentation and flavor.
how to store Flavor-Packed Chimichurri Potato Salad
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 to 5 days. If the salad seems dry after storage, simply add a little more olive oil or vinegar to refresh the flavors before serving again.
tips to make Flavor-Packed Chimichurri Potato Salad
- Choose high-quality olive oil for a richer taste in the chimichurri sauce.
- Adjust the amount of red pepper flakes according to your heat preference.
- Feel free to mix in other vegetables such as bell peppers or red onions for added crunch and flavor.
- Let the salad sit for a while before serving to allow the flavors to blend beautifully.
variation (if any)
You can easily customize this potato salad by adding other herbs like mint or dill for a different flavor profile. Some people enjoy adding a squeeze of lemon juice for extra brightness. If you prefer a creamy texture, a dollop of sour cream or Greek yogurt can also be mixed in.
FAQs
1. Can I make this potato salad ahead of time?
Yes, you can prepare this potato salad a day in advance. Just keep it in the refrigerator and let the flavors meld.
2. Is it possible to use other types of potatoes?
Absolutely! You can use any potato variety you prefer, but Yukon Gold and red potatoes hold their shape well after cooking.
3. Can I freeze this potato salad?
It is not recommended to freeze this potato salad because the potatoes may become mushy once thawed. It is best enjoyed fresh.