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A big white bowl of chimichurri potato salad
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5 from 4 votes

Chimichurri Potato Salad

This chimichurri potato salad is the ultimate summer side dish. It's savory, herbaceous, and tastes equally good served warm or chilled!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: Chimichurri Potato Salad, potato salad recipe
Servings: 4 servings
Author: Lisa Bryan

Ingredients

US - Metric

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