For an extra layer of flavor, try grilling the potatoes before adding the chimichurri sauce. If you don't have champagne vinegar, white wine vinegar or even red wine vinegar will work as a substitute. Feel free to adjust the amount of red pepper flakes to suit your spice preference. This salad is best when the flavors have had time to meld, so make it ahead of time if possible.
Chimichurri Potato Salad
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME3 hrs 50 mins
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SERVING8 People
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VIEWS9
This Chimichurri Potato Salad is a vibrant twist on a classic favorite! Earthy potatoes meet the bright, herbaceous flavors of chimichurri sauce, creating a symphony of taste and texture that's both comforting and exciting. Perfect for potlucks, barbecues, or any occasion where you want to impress!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol0 mg
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Fiber5 g
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Protein5 g
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Saturated Fat2 g
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Sodium1238 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCut potatoes in quarters lengthwise, and then slice across into 3/8 inch thick pieces. (Prep time: 15 minutes)
02
StepPlace potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat. Reduce the heat to medium-low and simmer until just barely tender. Potatoes may cook in 10 minutes or less once water is simmering, so test early and often—the tip of a knife should slide in easily. (Cook time: 10-15 minutes)
03
StepDrain potatoes thoroughly and let cool in the strainer until just warm, about 20 minutes; transfer into a bowl and set aside. (Cooling time: 20 minutes)
04
StepCombine garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt in a blender or blender cup. Blend until smooth; add fresh oregano, cilantro, and parsley, and continue blending until a relatively smooth purée is formed. (Prep time: 5 minutes)
05
StepPour over potatoes and mix thoroughly with a spatula. Cover and refrigerate for at least 1 hour and up to 12 hours. (Chill time: 1-12 hours)
06
StepRemove from the refrigerator to sit at room temperature for 1 hour. Stir in chives, then taste and adjust seasoning. adding more salt if necessary. The texture of the salad can be adjusted with more oil and vinegar, or a spoon of mayonnaise for a creamier version. (Rest time: 1 hour)
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RECIPE REVIEWS
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Please Rate
Clifford Kesslerhegmann
Jun 30, 2025The key is not to overcook the potatoes. I learned that the hard way the first time, but now it's perfect every time!
Landen Rutherford
Jun 27, 2025I doubled the recipe for a large potluck, and it was all gone within an hour!
Mollie Marvin
Jun 22, 2025I used apple cider vinegar since that's what I had on hand, and it worked great!
Callie Grimes
Jun 20, 2025The best potato salad I've ever had! Thank you for sharing this amazing recipe.
Ken Wolf
Jun 20, 2025This recipe is a game-changer! The chimichurri sauce is so flavorful and adds a unique twist to traditional potato salad.
Narciso Hansen
Jun 16, 2025Easy to follow instructions and the result is delicious. I will definitely be making this again.
Noe Moen
Jun 9, 2025I made this for a barbecue, and it was a huge hit. Everyone raved about the fresh, vibrant flavors.
Tom Spinka
Jun 7, 2025I added a dollop of mayonnaise for extra creaminess, as suggested, and it was perfect.