Chimichurri Potato Salad Recipe: A Flavorful Twist on Classic

This Chimichurri Potato Salad Recipe offers a delicious twist on the classic! Tender russet potatoes are tossed with a zesty, herb-packed chimichurri dressing featuring fresh cilantro, parsley, and oregano, with just a hint of cumin and red pepper flakes for a little kick. It’s the perfect side dish for barbecues or any meal.

Ingredients for this Chimichurri Potato Salad Recipe:

For the Potatoes:

• 3 pounds russet potatoes, peeled
• 2 tablespoons kosher salt

For the Chimichurri Dressing:

• 4 cloves garlic, peeled
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 cup mild olive oil
• 1/3 cup champagne vinegar or white wine vinegar
• 1 teaspoon salt, plus more to taste
• 1/3 cup fresh oregano leaves
• 1/2 cup packed fresh cilantro leaves
• 1 bunch parsley, roughly chopped
• 2 tablespoons chopped fresh chives

Directions for this Chimichurri Potato Salad Recipe:

1. Prepare the Potatoes:
   • In a large pot, place the peeled potatoes and cover them with water. Add 2 tablespoons of kosher salt and bring to a boil.
   • Reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender.
   • Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, cut the potatoes into bite-sized chunks.
2. Make the Chimichurri Dressing:
   • In a food processor or blender, combine the garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, vinegar, and salt. Blend until smooth.
   • Add the fresh oregano, cilantro, parsley, and chives. Pulse a few times to combine, leaving the herbs slightly chunky for texture.
3. Assemble the Salad:
   • In a large mixing bowl, toss the cooked potatoes with the chimichurri dressing until evenly coated.
   • Taste and adjust seasoning with additional salt if necessary.
   • Chill the potato salad for at least 30 minutes before serving to allow the flavors to meld.
4. Serve:
   • Garnish with extra chopped fresh herbs if desired and serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes

Nutrition (per serving, based on 6 servings):

• Calories: 280
• Fat: 18g
• Carbohydrates: 31g
• Fiber: 4g
• Protein: 4g
• Sodium: 550mg

Enjoy your flavorful, herb-infused Chimichurri Potato Salad Recipe!

Source: www.allrecipes.com