Some lunches need a little spark, and Chimichurri Potato Salad brings plenty of it. Tender potatoes soak up bright herbs, garlic, vinegar, and gentle heat while they are still warm. Better yet, this simple salad skips the mayo, takes only 20 minutes, and tastes just as good straight from the bowl as it does chilled later.
This quick and easy Chimichurri Potato Salad is a savory, herbaceous, mayo-free lunch or side dish made with tender baby potatoes and flavorful chimichurri sauce. It takes just 20 minutes, serves four, and tastes delicious warm or chilled.
Table of Contents
Why You’ll Love This Chimichurri Potato Salad
A Fresh, Mayo-Free Potato Salad
Chimichurri Potato Salad gets its bold flavor from fresh herbs, garlic, vinegar, and olive oil instead of mayonnaise. As a result, every bite tastes bright, savory, and fresh.
Also, the chimichurri coats the warm potatoes beautifully. You get tender centers with plenty of herby flavor in every forkful.
Ready in Just 20 Minutes
You need only 10 minutes of prep and about 10 minutes of cooking. Therefore, this recipe works especially well when lunch needs to happen quickly.
In fact, the short ingredient list keeps everything simple. You only need potatoes, chimichurri sauce, and salt for the cooking water.
Delicious Warm or Chilled
Serve Chimichurri Potato Salad while the potatoes still feel warm for a soft, comforting lunch. However, you can also chill it for a cooler, firmer salad.
So, it works nicely for meal prep, casual lunches, cookouts, and easy dinners.
Ingredients for Chimichurri Potato Salad
You will need 1 1/2 pounds baby or fingerling potatoes, halved, plus 1/4 cup chimichurri sauce. Also, use about 2 teaspoons salt for the cooking water.
This recipe makes four servings. Each serving contains about 131 calories, 30 g carbohydrates, 3 g protein, 0.2 g fat, 716 mg potassium, and 4 g fiber.
Best Potatoes to Use
Baby potatoes work especially well because you can simply halve them before cooking. Likewise, fingerling potatoes hold their shape nicely and offer a creamy texture.
However, red potatoes also work. Just cut larger potatoes into similar pieces so they cook at the same rate.
What’s in Chimichurri Sauce?
Traditional chimichurri combines parsley, oregano, red chili pepper, garlic, olive oil, vinegar, salt, and pepper. Together, those ingredients give Chimichurri Potato Salad its fresh, tangy character.
For deeper flavor, make the sauce one day ahead. Then, the garlic, herbs, vinegar, and seasonings have more time to mingle.
How to Make Chimichurri Potato Salad
Step 1: Boil the Potatoes in Salted Water
First, place 1 1/2 pounds halved potatoes in a large pot. Next, cover them with cold water and add about 2 teaspoons salt.
Bring the water to a boil. Then, lower the heat and simmer the potatoes for 7 to 10 minutes.
Step 2: Drain and Let the Potatoes Cool Slightly
Check the potatoes with a fork. Once the fork enters easily but the potatoes still hold their shape, drain them well.
Next, let them cool for a few minutes. You want warm potatoes, not potatoes that still release clouds of steam.
Step 3: Toss the Warm Potatoes With Chimichurri
Transfer the warm potatoes to a bowl. Then, add 1/4 cup chimichurri sauce and toss gently until the sauce coats every piece.
Warm potatoes absorb those garlicky, tangy flavors particularly well. As a result, this small timing detail makes a noticeable difference.
Step 4: Serve Warm or Chill for Later
Serve Chimichurri Potato Salad right away if you prefer it warm. Otherwise, cover the bowl and refrigerate it until chilled.
Either way, give everything a gentle toss before serving so the herbs and dressing coat the potatoes evenly.
Tips for the Best Chimichurri Potato Salad
Cook the Potatoes Until Just Fork-Tender
Avoid cooking the potatoes until they fall apart. Instead, stop when a fork slides through with little resistance.
That way, the potatoes stay tender while still holding their shape when you toss them with the sauce.
Toss the Potatoes With Chimichurri While Warm
Warm potatoes take on the chimichurri flavor well. Therefore, let them cool only until they stop steaming heavily.
Then, toss them gently with the sauce. The herbs, vinegar, garlic, and oil will cling to each piece.
Make the Chimichurri Ahead for More Flavor
If you have time, prepare the chimichurri one day before serving. Meanwhile, keep it covered in the refrigerator.
Then, stir it well before adding it to your potatoes. The extra resting time creates a fuller herb and garlic flavor.
Variations and Easy Add-Ins
Try Baby, Fingerling, or Red Potatoes
Baby and fingerling potatoes keep preparation quick. However, red potatoes make a handy substitute when that is what you have.
Just keep the pieces close in size. As a result, they will finish cooking at roughly the same time.
Add Fresh Herbs or Vegetables
For extra crunch, add chopped cucumber, bell pepper, or thinly sliced red onion. Also, extra parsley can bring even more fresh herb flavor.
Keep the additions simple, though, so the chimichurri remains the main flavor.
Adjust the Heat to Your Taste
For a gentler Chimichurri Potato Salad, use a mild chimichurri with less chili. Alternatively, add extra red chili pepper when you want more heat.
Taste before adding more spice. Then, adjust gradually until the salad suits your table.
What to Serve With Chimichurri Potato Salad
Easy Lunch Pairings
For lunch, pair this salad with a sandwich, soup, eggs, or a simple green salad. Also, leftovers make an easy addition to a packed lunch.
Since the salad tastes good cold, you do not need to warm it before eating.
Grilled and Roasted Main Dishes
Chimichurri Potato Salad pairs naturally with grilled chicken, steak, fish, or roasted vegetables. In particular, its vinegar and herbs bring a fresh contrast to rich grilled foods.
Therefore, it also makes a handy side dish for backyard meals and casual gatherings.
Make-Ahead and Storage Tips
How to Make It Ahead
You can prepare the potatoes and chimichurri separately one day ahead. Then, combine them before serving.
Alternatively, make the whole salad ahead and chill it. Give it a gentle stir before bringing it to the table.
How to Store Leftovers
Store leftover Chimichurri Potato Salad in an airtight container in the refrigerator. It will keep for about 4 to 5 days.
Also, keep it cold until you plan to serve it again. Stir before eating to redistribute the chimichurri.
Can You Freeze Chimichurri Potato Salad?
Yes. First, cool the salad completely, and then place it in a freezer-safe container for up to 3 months.
However, potatoes can develop a softer texture after freezing and thawing. For that reason, refrigerated leftovers usually offer a better texture.
More Such Recipes
- classic creamy potato salad recipe
- Southern-style potato salad with mustard and pickles
- quick green bean potato salad with Dijon dressing
- fresh Niçoise salad with baby potatoes
- roasted sweet potato salad with fresh herbs
- crispy skillet breakfast potatoes with fresh herbs
For more everyday recipe ideas, you can also follow Kai Recipes on Pinterest and Kai Recipes on Facebook.
Frequently Asked Questions
Does chimichurri go well with potatoes?
Yes. Potatoes have a mild flavor that pairs beautifully with chimichurri. In fact, their soft centers soak up the sauce, while parsley, garlic, vinegar, and chili add fresh, savory flavor.
What is chimichurri sauce made of?
Chimichurri mainly contains parsley, oregano, red chili pepper, garlic, olive oil, vinegar, salt, and pepper. However, recipes can vary slightly depending on taste.
What are the ingredients for a chimichurri salad?
For this Chimichurri Potato Salad, you need 1 1/2 pounds baby or fingerling potatoes, 1/4 cup chimichurri sauce, and about 2 teaspoons salt for the cooking water. You can also add fresh vegetables or herbs if you like.
What is the one ingredient that makes potato salad taste better?
Salt makes a major difference, especially when you add it to the cooking water. Therefore, seasoning the water helps flavor the potatoes from the inside before you add the chimichurri.
Final Thoughts
Chimichurri Potato Salad proves that a short ingredient list can still bring plenty of character to lunch. The potatoes turn tender and creamy, while the chimichurri adds garlic, herbs, acidity, and a little heat.
Better still, the recipe takes only 20 minutes and works warm or chilled. So, whether you make it for lunch today or prepare it ahead for tomorrow, you get a simple, fresh potato salad with very little fuss.
Chimichurri Potato Salad : Quick and Fresh Mayo-Free Recipe
Description
This quick and easy Chimichurri Potato Salad is a savory, herbaceous, mayo-free lunch or side dish made with tender baby potatoes and flavorful chimichurri sauce. It takes just 20 minutes, serves four, and tastes delicious warm or chilled.
Ingredients
- 1 1/2 pounds baby potatoes or fingerling potatoes, halved
- 1/4 cup chimichurri sauce
- About 2 teaspoons salt, for the cooking water
Instructions
- Place the halved potatoes in a large pot, cover with cold water, and season the water with about 2 teaspoons salt.
- Bring the water to a boil, then reduce the heat to a simmer.
- Cook the potatoes for 7 to 10 minutes, until just fork-tender.
- Drain the potatoes well and let them cool for a few minutes until warm but no longer steaming.
- Transfer the warm potatoes to a bowl and toss gently with the chimichurri sauce.
- Serve immediately while warm, or refrigerate and serve chilled.`),
- notes:p(`Baby or fingerling potatoes work especially well because you can simply halve them. Red potatoes also work well.
- Chimichurri mainly contains parsley, oregano, red chili pepper, garlic, olive oil, vinegar, salt, and pepper.
- For deeper flavor, prepare the chimichurri one day ahead so the ingredients have time to meld.
- You can prepare the potatoes and chimichurri separately one day ahead and combine them before serving.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- To freeze, cool the salad completely and place it in a freezer-safe container for up to 3 months. Thawed potatoes may have a softer texture.`)
Notes
Baby or fingerling potatoes work especially well because you can simply halve them. Red potatoes also work well.
Chimichurri mainly contains parsley, oregano, red chili pepper, garlic, olive oil, vinegar, salt, and pepper.
For deeper flavor, prepare the chimichurri one day ahead so the ingredients have time to meld.
You can prepare the potatoes and chimichurri separately one day ahead and combine them before serving.
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
To freeze, cool the salad completely and place it in a freezer-safe container for up to 3 months. Thawed potatoes may have a softer texture.