Chimichurri Potato Salad is a zesty twist on the classic potato salad. Tender boiled potatoes are tossed in a bright, herby chimichurri sauce, bringing a fresh and flavorful punch to every bite. This vibrant salad is perfect as a side dish for BBQs, picnics, or a weeknight dinner, offering a refreshing combination of herbs, garlic, and tangy vinegar.
Why You’ll Love This Recipe
Tender & Flavorful – Perfectly cooked potatoes coated in bold chimichurri sauce.
Fresh & Herby – Parsley, cilantro, and garlic make every bite vibrant.
Quick & Easy – Minimal prep for a show-stopping side dish.
Versatile – Pairs beautifully with grilled meats, seafood, or as a vegetarian option.
Ingredients
For the Salad:
- 2 lbs (900 g) small potatoes, halved or quartered
- ½ cup red onion, finely chopped
- 1 red bell pepper, diced
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 3–4 cloves garlic, minced
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Cook the Potatoes
Boil potatoes in salted water until tender, about 12–15 minutes. Drain and let cool slightly. - Prepare the Chimichurri Sauce
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir until well mixed. - Assemble the Salad
In a large bowl, combine the cooked potatoes, red onion, and red bell pepper. Pour the chimichurri sauce over the potatoes and gently toss to coat evenly. - Chill and Serve
Refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Nutritional Information
Calories: ~220
Protein: 4g
Fat: 10g
Carbohydrates: 30g
Sugar: 2g
Fiber: 4g
Tips for Success
- Fresh Herbs – Use fresh parsley and cilantro for a vibrant flavor.
- Even Potato Sizes – Cut potatoes into similar sizes for uniform cooking.
- Adjust Acidity – Add more vinegar or a squeeze of lemon if you like extra tang.
Why This Recipe Works
The tender potatoes absorb the bold, herbaceous chimichurri sauce, resulting in a side dish full of flavor and freshness. The combination of herbs, garlic, and vinegar creates a balanced, vibrant salad that’s perfect for any meal.
Chimichurri Potato Salad is a fresh, flavorful, and colorful side dish that elevates any meal. Easy to prepare and packed with bold herbs and zesty notes, it’s perfect for gatherings, BBQs, or simply enjoying as a bright, refreshing salad.
Chimichurri Potato Salad – Flavorful, Fresh, and Vibrant
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kcalTender boiled potatoes tossed in a fresh, herby chimichurri sauce with red onion and bell pepper — a vibrant, flavorful, and refreshing side dish.
Ingredients
For the Salad:
2 lbs (900 g) small potatoes, halved or quartered
½ cup red onion, finely chopped
1 red bell pepper, diced
Salt and pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
3–4 cloves garlic, minced
2 tbsp red wine vinegar
¼ cup olive oil
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Instructions
- Cook the Potatoes
Boil potatoes in salted water until tender, about 12–15 minutes. Drain and let cool slightly. - Prepare the Chimichurri Sauce
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir until well mixed. - Assemble the Salad
In a large bowl, combine the cooked potatoes, red onion, and red bell pepper. Pour the chimichurri sauce over the potatoes and gently toss to coat evenly. - Chill and Serve
Refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Notes
- Fresh Herbs – Use fresh parsley and cilantro for a vibrant flavor.
Even Potato Sizes – Cut potatoes into similar sizes for uniform cooking.
Adjust Acidity – Add more vinegar or a squeeze of lemon if you like extra tang.