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Chimichurri Potato Salad

Chimichurri Potato Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 64 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 3 pounds russet potatoes, peeled
    • 1/3 cup fresh oregano leaves
    • 1/2 cup cilantro leaves
    • 1 bunch parsley, roughly chopped
    • 2 tablespoons chives

  • Condiments & Oil

    • 2 tablespoons kosher salt
    • 1/2 cup olive oil
    • 1/3 cup champagne vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon dried oregano

  • Spices

    • 4 cloves garlic
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper

STEPS

1

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

2

Place potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat.

3

Reduce heat to medium-low and simmer until just barely tender. Test often—the tip of a knife should slide in easily.

4

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

5

Combine garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt in a blender. Blend until smooth.

6

Add fresh oregano, cilantro, and parsley, and continue blending until a relatively smooth purée is formed.

7

Pour sauce over potatoes and mix thoroughly. Cover and refrigerate for at least 1 hour and up to 12 hours.

8

Remove salad from the refrigerator to sit at room temperature for 1 hour. Stir in chives, adjust seasoning as needed.

NUTRIENTS

Per 1 serving

🔥

295

Calories

  • 5
    Protein
  • 38
    Carbs
  • 14
    Fats

💡 For a creamier version, mix in a spoonful of mayonnaise before serving.Serve warm or cold to complement your grilling day menu.Fresh herbs such as cilantro and oregano add vibrant flavor—opt for fresh over dried when possible.Leftovers can be stored safely in the fridge for up to 3 days.