Chimichurri Potato Salad

Chimichurri Potato Salad Potato Salad Recipes

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Chimichurri Potato Salad

Chimichurri Potato Salad

Prep Time:
20 mins

Cook Time:
10 mins

Chill Time:
2 hrs

Cool Time:
20 mins

Stand Time:
1 hr

Total Time:
3 hrs 50 mins

Servings:
8

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Ingredients

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Original recipe (1X) yields 8 servings

Potatoes

  • 3 pounds russet potatoes, peeled

  • 2 tablespoons kosher salt

Dressing

  • 4 cloves garlic, peeled

  • 1/2 teaspoon red pepper flakes, or to taste

  • 1 teaspoon ground cumin

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon dried oregano

  • 1/2 cup mild olive oil

  • 1/3 cup champagne vinegar or white wine vinegar

  • 1 teaspoon salt, plus more to taste

  • 1/3 cup fresh oregano leaves

  • 1/2 cup packed fresh cilantro leaves

  • 1 bunch parsley, roughly chopped

  • 2 tablespoons chopped fresh chives

Directions

  • Cut potatoes in quarters lengthwise, and then slice across into 3/8 inch thick pieces.


  • Place potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat. Reduce the heat to medium-low and simmer until just barely tender. Potatoes may cook in  10 minutes or less once water is simmering, so test early and often—the tip of a knife should slide in easily. 


  • Drain potatoes thoroughly and let cool in the strainer until just warm, about 20 minutes; transfer into a bowl and set aside.


  • Combine garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt in a blender or blender cup. Blend until smooth; add fresh oregano, cilantro, and parsley, and continue blending until a relatively smooth purée is formed. 


  • Pour over potatoes and mix thoroughly with a spatula. Cover and refrigerate for at least 1 hour and up to 12 hours.


  • Remove from the refrigerator to sit at room temperature for 1 hour. Stir in chives, then taste and adjust seasoning. adding more salt if necessary. The texture of the salad can be adjusted with more oil and vinegar, or a spoon of mayonnaise for a creamier version.

    Chimichurri Potato Salad

    Chimichurri Potato Salad

    John Mitzewich

  • I Made It

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    Nutrition Facts (per serving)

    295
    Calories

    14g
    Fat

    38g
    Carbs

    5g
    Protein

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    Nutrition Facts

    Servings Per Recipe
    8

    Calories
    295

    % Daily Value *

    Total Fat
    14g

    18%

    Saturated Fat
    2g

    10%

    Cholesterol
    0mg

    0%

    Sodium
    1238mg

    54%

    Total Carbohydrate
    38g

    14%

    Dietary Fiber
    5g

    16%

    Total Sugars
    2g

    Protein
    5g

    10%

    Vitamin C
    28mg

    31%

    Calcium
    56mg

    4%

    Iron
    3mg

    16%

    Potassium
    1009mg

    21%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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