Chimichurri Potato Salad

This chimichurri potato salad is topped with the best herb sauce, and tastes equally good served as a warm salad or chilled side dish!

Chimichurri potato salad in a big bowl

I love a classic potato salad, but no-mayo potato salads are having a moment this summer. And since I’ve got leftover chimichurri sauce (from making this grilled skirt steak), I thought why not make a chimichurri potato salad? It’s always those spur of the moment recipes that make for the best ones anyways.

But I have to say, this herby potato salad is surely becoming one of those must-make side dishes for me. The more leftovers I eat, the more I can see myself making this all the time, even when it’s not summer. It’s suitable for an easy weeknight dish, yet worthy enough to serve at a holiday dinner table. This is versatility at its best!

Ingredients for chimichurri potato salad on a table

This Potato Salad is All About the Chimichurri Sauce

Simply put, potatoes are the perfect blank slate to soak up all the herbs and spices you can imagine. That’s why it makes perfect sense to toss creamy baby potatoes with fresh chimichurri sauce. Plus, homemade chimichurri sauce is so easy to make!

  • Potatoes: Since we’re going for the look of halved pieces, baby potatoes or fingerling potatoes are the ideal choices. And if you like red potatoes, you can mix those in as well.
  • Chimichurri Sauce: You can reference the full recipe in the link below, but it’s basically stirring together chopped parsley, oregano, red chili pepper, garlic, olive oil, vinegar, salt and pepper. That’s it!

Find the printable recipe with measurements below.

Pro tip: Chimichurri sauce tastes even better if you let it sit for an extra day. This allows the flavors to really meld together.

Jar of chimichurri sauce for chimichurri potato salad

How To Make Chimichurri Potato Salad

Like most potato salads, the only cooking involved is boiling the potatoes. If you want to speed up the process though, you can cook the potatoes and make the chimichurri sauce a day before. Then when you’re ready to serve, just toss them together!

Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Salt the water, then bring it to a boil. Once boiling, reduce the heat to a simmer, and cook the potatoes for 7 to 10 minutes, until they’re soft and fork-tender.

Potatoes in a colander for chimichurri potato salad

Drain in a colander. Drain the potatoes and let them cool for a few minutes. Just until they’re no longer steaming.

Mixing chimichurri sauce with potatoes in a bowl

Mix with chimichurri. Place the warm potatoes in a bowl and toss with the chimichurri sauce. You can serve this right away when it’s warm, or let it chill in the fridge for a cooling potato salad.

A closeup of chimichurri potato salad

Storage Tips

  • To store: Store leftovers in an airtight container in the fridge for 4 to 5 days.
  • To freeze: If you want to make an extra batch to enjoy in the future, freeze them! Let them cool completely before storing in a freezer-safe container. They will last for up to 3 months in the freezer. Just know that they’ll be a bit softer once thawed.

More Potato-y Sides

It’s always nice to know that spuds can take on so many forms – from mashed sides to roasted whole potatoes. And if you love sweet potatoes, I’ve got a few options for you below!

You can never go wrong serving up a big bowl of potato salad. But switch it up with this chimichurri version from time to time, and let me know your thoughts on the recipe in a comment below! Hope you love it as much as I do.

A big white bowl of chimichurri potato salad

Chimichurri Potato Salad

5 from 1 vote
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings
Author: Lisa Bryan
This chimichurri potato salad is the ultimate summer side dish. It's savory, herbaceous, and tastes equally good served warm or chilled!

Ingredients

  • 1 ½ pounds baby potatoes or fingerling potatoes, halved
  • ¼ cup chimichurri sauce

Instructions 

  • Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Salt the water (about 2 teaspoons), then bring the water to a boil. Once boiling, reduce the heat to a simmer, and cook the potatoes for 7 to 10 minutes, until they are just tender when poked with a fork.
    A pot of potatoes and water for chimichurri potato salad
  • Drain in a colander. Drain the potatoes and let them cool for a few minutes, so that they're warm but not steaming.
    A colander with potatoes for chimichurri potato salad
  • Mix with chimichurri. Place the warm potatoes in a bowl and toss with the chimichurri sauce. Serve warm or refrigerate and serve chilled.
    A bowl of chimichurri potato salad next to herbs

Nutrition

Calories: 131kcal, Carbohydrates: 30g, Protein: 3g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.003g, Sodium: 10mg, Potassium: 716mg, Fiber: 4g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 34mg, Calcium: 20mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Chimichurri Potato Salad, potato salad recipe
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One comment on “Chimichurri Potato Salad”

  1. I am so inspired by your recipes and the ease of making them with all of your instructions.
    I have just made the chimichurri potato salad and my mouth is singing.
    Thank you.5 stars

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