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
Scale
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.
