Chimichurri Potato Salad Recipe

Name: Chimichurri Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. small new potatoes; kosher salt; Pepper; 3 tbsp. olive oil; 2 tbsp. red wine vinegar; 1 tbsp. Dijon mustard; 1 lemon; 1 small red chili; 4 scallions; 1/2 c. roughly chopped fresh flat-leaf parsley; 1 clove garlic

Servings: persons

2 lb. small new potatoes
kosher salt
Pepper
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 lemon
1 small red chili
4 scallions
1/2 c. roughly chopped fresh flat-leaf parsley
1 clove garlic

1
Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil.
2
Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes.
3
Drain and run under cold water to cool.
4
Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
5
Peel 4 strips of lemon zest and finely slice.
6
Cut the potatoes in half (or quarter if large).
7
Add the potatoes to the dressing and gently toss to coat.
8
Fold in the lemon zest, chili, scallions, parsley, and garlic.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. small new potatoes, kosher salt, Pepper, 3 tbsp. olive oil, and more.

Yes, Chimichurri Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chimichurri Potato Salad

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