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My chimichurri potato salad is packed with flavor from the fresh herbs and garlic! It's the perfect easy to prepare side dish and is ideal for those who do not like creamy potato salad.

Chimichurri Potato Salad

A delicious mayo-free potato salad with chimichurri sauce.

Course Side Dish
Cuisine American
Keyword chimichurri potato salad, chimichurri potatoes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 1.5 pounds little potatoes
  • 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

  1. Cut little potatoes in half and boil them in a large pot of water. Once they're cooked (about 10-15 minutes), drain and transfer to a bowl and let cool.
  2. Meanwhile, chop the cilantro, parsley, oregano, and shallot. Mince the garlic.
  3. Once the potatoes have cooled (give it at least 10 minutes), toss all the ingredients together. Potato salad can be served immediately, but I like it give it at least an hour to chill and have the flavors meld together.