Chimichurri Potato Salad

Yields: 6 Servings Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins

Ramp up your potato salad with a zingy, herby chimichurri sauce instead of a mayo-based dressing. Chimichurri is an Argentinian sauce, usually drizzled on grilled steaks, but it’s so bright and flavorful that it makes a perfect pairing with potatoes and other vegetables, too.


  • 1 1/2 pounds small potatoes, halved
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 scallions, chopped


  1. Put the potatoes in a large pot and cover with water by an inch. Place over high heat and bring to a boil. Cook until the potatoes are tender, for about 10-15 minutes.
  2. Drain and let cool and put in a large bowl.
  3. In a food processor, place the garlic, parsley, oregano, red pepper flakes, salt and pepper, and process to mince. Scrape down and process again. Drizzle the red wine vinegar into the feed tube, while the machine is running, then drizzle in the olive oil.
  4. Add the parsley mixture to the potatoes, add the scallions, and toss to coat. Adjust salt and pepper to taste and serve warm, at room temperature or chilled.

Serving Suggestion

Serve with hot dogs or burgers, as you would a classic potato salad. Or, lean into chimichurri’s traditional pairing and serve with grilled steak.

Nutritional Information

180 calories, 9 g. fat, 0 mg. cholesterol, 210 mg. sodium, 22 g. carbohydrate, 3 g. fiber, 3 g. protein

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