Description
This Chimichurri Potato Salad offers a delightful twist on the classic side dish, combining tender potatoes with a vibrant chimichurri dressing that brings bold flavors to your table. Perfect for picnics and barbecues!
Ingredients
– 2 pounds baby potatoes
– 1 cup fresh parsley, chopped
– 1/2 cup fresh cilantro, chopped
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– Salt and pepper to taste
Instructions
1. Begin by washing the baby potatoes and placing them in a large pot.
2. Cover potatoes with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
3. While the potatoes are cooking, prepare the chimichurri by combining parsley, cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar in a bowl. Mix well and season with salt and pepper.
4. Drain the cooked potatoes and allow them to cool slightly.
5. Once cool, cut the potatoes in half and place them in a large serving bowl.
6. Pour the chimichurri dressing over the potatoes and toss gently to coat.
7. Serve warm or at room temperature, garnished with additional herbs if desired.
Notes
For added flavor, let the salad sit for at least 30 minutes before serving. You can also add diced red onion or cherry tomatoes for extra freshness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salads and Bowls
- Method: Boiling
- Cuisine: Argentine