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