If you’re craving a potato salad that’s bursting with fresh, vibrant flavors, you have to try this Chimichurri Potato Salad Recipe. It combines tender little potatoes with a zesty, herb-packed chimichurri dressing that brings a lively, garlicky kick to every bite. This salad is not just a side dish; it’s a delightful celebration of herbs and tangy goodness that will brighten up any meal and become an instant favorite in your recipe rotation.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients that each add something special. From the earthiness of the little potatoes to the fresh herbal punch of cilantro and oregano, every component plays a key role in building amazing flavor, texture, and color.
- 1.5 pounds little potatoes: Choose uniform small potatoes for even cooking and a perfect bite-sized texture.
- 1/2 cup fresh cilantro/parsley blend (chopped): This combo adds a fresh, bright green note and a hint of vibrancy to the salad.
- 1 tablespoon fresh oregano (chopped): Oregano brings a warm, aromatic touch that balances the herbs beautifully.
- 1 tablespoon shallot (about half a shallot) (chopped): Adds subtle sweetness and crunch without overpowering the other flavors.
- 3 cloves garlic (minced): Garlic infuses the chimichurri with bold, savory depth.
- 1/4 teaspoon red pepper flakes (crushed red pepper): For just a hint of heat that lingers playfully on the palate.
- 1 tablespoon red wine vinegar: Gives the dressing a tangy brightness to lift the whole salad.
- Salt & pepper (to taste): Essential for seasoning and balancing the flavors perfectly.
- 1/4 cup olive oil: Adds smooth richness and binds the ingredients while enhancing flavor.
How to Make Chimichurri Potato Salad Recipe
Step 1: Cook the Potatoes
Begin by cutting the little potatoes in half so they cook evenly and absorb that vibrant chimichurri flavor better. Place them in a large pot of boiling water and cook for about 10 to 15 minutes until tender but still firm. Drain well and transfer the potatoes to a bowl, allowing them to cool slightly so they don’t wilt the fresh herbs when mixed.
Step 2: Prepare the Chimichurri
While the potatoes are cooling, get your herbs and aromatics ready. Chop the cilantro, parsley, oregano, and shallot finely, then mince the garlic with love. This herbaceous mixture is the heart of the dish and delivers the fresh, garden-like taste that makes this Chimichurri Potato Salad Recipe truly special.
Step 3: Combine and Toss
Once the potatoes have cooled for at least 10 minutes, it’s time for the magic. Add the herbs, garlic, red pepper flakes, red wine vinegar, salt, and pepper right into the bowl. Drizzle in the olive oil last, and toss everything gently so each potato half is coated in that irresistible chimichurri dressing. You can serve this salad right away, but letting it chill for an hour allows the flavors to meld into a beautiful harmony.
How to Serve Chimichurri Potato Salad Recipe
Garnishes
Sprinkling some extra chopped fresh parsley or cilantro on top right before serving adds an inviting pop of color and boosts that herbaceous aroma. A few whole oregano leaves or a small pinch of red pepper flakes scattered on the finished salad can also make it look irresistible and hint at the flavors inside.
Side Dishes
This chimichurri potato salad pairs wonderfully alongside grilled meats, especially steak or chicken, bringing a fresh contrast to smoky flavors. It’s also delicious next to roasted vegetables or as part of a picnic spread with crusty bread and tangy cheeses for a complete, crowd-pleasing meal.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out roasted bell peppers or atop a bed of crunchy lettuce leaves for freshness and texture. You can even spoon some of it onto toasted baguette slices as a vibrant appetizer or party bite that will have everyone talking.
Make Ahead and Storage
Storing Leftovers
Leftover Chimichurri Potato Salad Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen over time, so leftovers often taste even better the next day. Just be sure to give it a gentle toss before serving again to redistribute that flavor-packed dressing.
Freezing
This salad is best enjoyed fresh or refrigerated, as freezing can change the texture of the potatoes and herbs. For the best experience, avoid freezing and stick to storing your leftovers in the fridge.
Reheating
If you prefer to serve this salad warm, gently reheat it in a microwave-safe bowl or skillet over low heat, stirring often. However, it’s most delightful served chilled or at room temperature to let the fresh herb flavors shine through.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! Small, waxy potatoes like fingerlings or baby reds hold their shape best and work wonderfully in this Chimichurri Potato Salad Recipe. Avoid starchy potatoes as they tend to fall apart during cooking.
Is it possible to make the chimichurri sauce ahead of time?
Yes! You can prepare the chimichurri sauce a day ahead and keep it in the fridge. This not only saves time but also allows the herbs and garlic to meld beautifully, intensifying the flavor.
How spicy is the salad with the red pepper flakes?
The red pepper flakes add just a subtle warmth and a little zing without overpowering the other flavors. You can always adjust the amount to suit your spice preference or leave it out entirely for a milder version.
Can this salad be made vegan?
This recipe is naturally vegan, as it relies on fresh herbs, potatoes, and olive oil without any animal products—making it perfect for plant-based meals or any dietary lifestyle.
What’s the best way to serve this salad for a party?
Serve the Chimichurri Potato Salad Recipe in a beautiful ceramic bowl with fresh herb garnishes on top. Include a large spoon for easy serving and place it near grilled foods or tapas-style dishes to impress your guests with its vibrant taste and stunning appearance.
Final Thoughts
I truly hope you enjoy making and sharing this Chimichurri Potato Salad Recipe as much as I do. It’s a refreshing change from traditional potato salads, loaded with bright herbs and simple ingredients that come together in perfect harmony. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a fresh and flavorful experience that’s both satisfying and uplifting. Give it a try and watch it become a beloved staple in your kitchen!
Print
Chimichurri Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Argentinian
- Diet: Gluten Free
Description
A vibrant and fresh Chimichurri Potato Salad combining tender boiled little potatoes with a zesty herbaceous chimichurri dressing made from fresh cilantro, parsley, oregano, shallots, garlic, and red wine vinegar. Perfect as a flavorful side dish for any meal.
Ingredients
Potatoes
- 1.5 pounds little potatoes
Chimichurri Dressing
- 1/2 cup (packed) fresh cilantro/parsley blend (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon shallot (about half a shallot) (chopped)
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (crushed red pepper)
- 1 tablespoon red wine vinegar
- Salt & pepper to taste
- 1/4 cup olive oil
Instructions
- Cook the Potatoes: Cut the little potatoes in half and place them in a large pot of boiling water. Boil for about 10-15 minutes until they are tender when pierced with a fork. Drain the potatoes and transfer them to a bowl to cool.
- Prepare the Chimichurri: While the potatoes cool, finely chop the cilantro, parsley, oregano, and shallot. Mince the garlic cloves thoroughly to release their flavor.
- Toss the Salad: After the potatoes have cooled for at least 10 minutes, combine them with the chopped herbs, shallots, garlic, red pepper flakes, red wine vinegar, and olive oil. Season with salt and pepper to taste and toss gently to coat all the ingredients evenly. For best flavor, refrigerate the salad for at least one hour to allow the ingredients to meld together, although it can be served immediately if desired.
Notes
- Use small baby potatoes for the best texture and bite-sized pieces.
- The salad tastes better when chilled for an hour, but it’s also good served immediately.
- You can adjust the amount of red pepper flakes depending on your preferred spice level.
- Fresh herbs are crucial for authentic chimichurri flavor; avoid dried substitutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
