Chimichurri potato salad is a vibrant and flavorful twist on the classic potato salad. This recipe is a fusion of two popular dishes; the South American chimichurri sauce and the classic potato salad. The result is a tangy, herb-infused potato salad that is sure to impress your taste buds.
Chimichurri sauce is typically made with parsley, garlic, olive oil, and vinegar, and is commonly used as a condiment for grilled meats. In this recipe, the chimichurri sauce is mixed with tender potatoes, creating a refreshing and satisfying side dish that pairs perfectly with grilled chicken, fish, or steak.
What is chimichurri?
This adaptable sauce, which has its origins in Argentina, is frequently served with grilled meat and may be used both as a culinary component and as a condiment. It’s normally made with fresh parsley, oregano, garlic, red wine vinegar, and olive oil, but there are several versions that also call for shallots or onions, lemon juice, and cilantro.
THE CHIMICHURRI SAUCE IS THE STAR OF THIS POTATO SALAD.
To put it simply, potatoes are the ideal blank canvas to absorb all the herbs and spices you can think of. Thus it makes perfect sense to combine fresh chimichurri sauce with creamy baby potatoes. Also, making your own chimichurri sauce is extremely simple!
- Potatoes: Baby potatoes or fingerling potatoes are the best options as we’re striving for the look of split chunks. Red potatoes can be included if you like them.
- Chimichurri sauce
- It involves combining chopped parsley, oregano, red chilli pepper, garlic, olive oil, vinegar, salt, and pepper.
- Black pepper
- For flavouring the potatoes, use black pepper.
Use kosher salt to season the chimichurri and the potatoes. - Parsley
The chimichurri’s main herb is fresh parsley. - Cilantro: Little stems and leaves.
- Oregano: As this recipe only calls for a tiny amount of oregano, dried oregano may be used in place of fresh. But, I strongly advise using fresh oregano if you have any on hand.
- Onion: One small-medium-sized shallot or half of a giant onion.
- Garlic: I usually use two nice, sizeable cloves, but you can change it to your liking.
Sherry vinegar can be substituted with red wine vinegar. - Red pepper flakes: For a mild kick, but completely optional.
- Red bell pepper: The red bell pepper gives the salad a hint of sweetness.
Pro tip
A pro tip is to let the chimichurri sauce sit for an extra day to improve the flavour. This enables the flavours to truly converge.
CHIMICHURRI POTATO SALAD RECIPE
Boil the potatoes
The only cooking necessary is to boil the potatoes, as is the case with most potato salads. But, if you want to hasten the procedure, you can prepare the chimichurri sauce and cook the potatoes the day before. Then, when you’re prepared to serve, simply combine them.
Prepare the potatoes. Put the potatoes in a big pot and fill with cold water. After adding salt, bring the water to a boil. After the potatoes have boiled, lower the heat to a simmer and cook them for 7 to 10 minutes, or until they are tender to the fork.
In a colander, drain. The potatoes should be drained and given some time to cool. Until they stop steaming, of course.
Add to the chimichurri. Warm up the potatoes and combine them with the chimichurri sauce in a bowl. This can be served warm or chilled in the refrigerator for a cooling potato salad.
STORAGE ADVICE
- To keep: For four to five days, keep leftovers in the refrigerator in an airtight container.
- To freeze: Freeze any extras you make if you want to enjoy them later! Before putting them in a container that can be frozen, let them cool fully. In the freezer, they can be stored for up to three months. But be aware that once thawed, they’ll be a little softer.
Some more health tips
For anyone with dietary limitations, it’s a fantastic option! This potato salad is vegetarian or vegan because it doesn’t contain any dairy or meat components. It is also free of gluten.
You can serve it hot or cold.
This salad recipe uses roasted potatoes in place of boiled ones. It can be chilled till cool or eaten right away while the potatoes are still warm and crispy, which is my choice. Although I don’t particularly like the texture of cold roasted potatoes, this method does give the flavours more time to blend and the potatoes are still delicious.
It has amazing flavour!
This vegan potato salad has such a vibrant, fresh flavour. With buttery flavours from the potatoes and sweet notes from the sautéed bell pepper, it has a herbaceous and zesty
CHIMICHURRI POTATO SALAD
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Salt the water (about 2 teaspoons), then bring the water to a boil. Once boiling, reduce the heat to a simmer, and cook the potatoes for 7 to 10 minutes, until they are just tender when poked with a fork.
- Drain in a colander. Drain the potatoes and let them cool for a few minutes, so that they're warm but not steaming.
- Mix with chimichurri. Place the warm potatoes in a bowl and toss with the chimichurri sauce. Serve warm or refrigerate and serve chilled.
Leave a Reply