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 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.

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

Scale

1 1/2 pounds baby potatoes or fingerling potatoes, halved
1/4 cup chimichurri sauce
About 2 teaspoons salt, for the cooking water

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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.