Chimichurri Potato Salad Recipe

Cook Time: 10 minutes

Servings: 8

Preparation Time: 20 minutes

Cook Time: 10 minutes

Ingredients

• 3 pounds russet potatoes, peeled
• 2 tablespoons kosher salt (for boiling)
• 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 (for garnish)

Directions

Step 1: Cut the potatoes into quarters lengthwise, then slice them across into 3/8-inch thick pieces.

Step 2: Place the potatoes in a large pot and add 2 tablespoons of kosher salt. Cover the potatoes with cold water and bring to a simmer over high heat.

Step 3: Once the water is simmering, reduce the heat to medium-low and cook the potatoes until just tender. Check for doneness after about 10 minutes by inserting the tip of a knife it should slide in easily. Do not overcook the potatoes.

Step 4: Drain the potatoes thoroughly, then let them cool in the strainer for about 20 minutes, or until just warm.

Step 5: Transfer the cooled potatoes into a large bowl and set aside.

Step 6: For the dressing, combine the garlic, red pepper flakes, cumin, black pepper, oregano, olive oil, champagne vinegar, and salt in a blender or food processor. Blend until smooth.

Step 7: Add the fresh oregano, cilantro, and parsley to the blender, and blend again until you get a relatively smooth pure.

Step 8: Pour the dressing over the potatoes and toss well with a spatula to ensure everything is evenly coated.

Step 9: Cover the bowl and refrigerate for at least 1 hour, or up to 12 hours for best flavor.

Step 10: Before serving, remove the salad from the refrigerator and let it sit at room temperature for 1 hour. Stir in the chopped chives and taste. Adjust seasoning by adding more salt if needed.

Step 11: For a creamier texture, add a spoonful of mayonnaise, or adjust the consistency with more olive oil and vinegar, depending on your preference.

Nutrition Facts (per serving)

• Calories: 295
• Total Fat: 14g (18% Daily Value)
• Saturated Fat: 2g (10% Daily Value)
• Cholesterol: 0mg (0% Daily Value)
• Sodium: 1238mg (54% Daily Value)
• Total Carbohydrates: 38g (14% Daily Value)
• Dietary Fiber: 5g (16% Daily Value)
• Total Sugars: 2g
• Protein: 5g (10% Daily Value)
• Vitamin C: 28mg (31% Daily Value)
• Calcium: 56mg (4% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 1009mg (21% Daily Value)

History of Chimichurri Potato Salad

Chimichurri Potato Salad combines elements from two culinary traditions: the classic potato salad of European origin and the vibrant chimichurri sauce from Argentina. Chimichurri itself emerged in the 19th century, primarily in Argentina and Uruguay, as a zesty herb-based sauce used to complement grilled meats. Over time, creative cooks began incorporating it into side dishes, including potato salads, merging the creamy, starchy texture of boiled potatoes with the bold, tangy, and herbaceous flavors of chimichurri. This fusion reflects a global trend of blending traditional dishes with international flavors to create something novel yet familiar.

Regional Variations

While chimichurri potato salad is most commonly associated with modern American cuisine, it draws heavily from South American culinary traditions. In Argentina, chimichurri is predominantly made with parsley, garlic, oregano, vinegar, and oil, but regional variations might include cilantro, paprika, or lemon juice. In the U.S., chefs often adapt the recipe to local ingredients, sometimes adding chives or adjusting the vinegar to create a balance that complements traditional potato salad textures. Coastal regions might use white wine vinegar for a lighter touch, whereas interior areas favor robust olive oil blends.

Differences from Similar Dishes

Unlike traditional American potato salad, which is typically mayonnaise-based, chimichurri potato salad uses an oil-and-vinegar dressing enriched with fresh herbs. This creates a lighter, more herb-forward profile, emphasizing freshness over creaminess. It differs from other herb-based salads like pesto potato salad in that chimichurri contains vinegar and a spicier kick from red pepper flakes. The balance of acidity, spice, and herbal aroma makes it uniquely versatile, pairing well with grilled meats and roasted vegetables without overwhelming the main dish.

Typical Serving Context

Chimichurri potato salad is often served as a side dish at barbecues, summer picnics, or casual dinner gatherings. It complements grilled steaks, chicken, or fish, and its herbaceous flavor provides a refreshing contrast to heavier, fried foods. Because it can be served warm or cold, it is also a popular choice for potlucks, buffet-style meals, and holiday spreads where make-ahead dishes are preferred. In restaurants, it may appear as part of a tapas or shared plates menu, highlighting its South American roots.

Interesting Facts

• Chimichurri sauce is said to have been named after Irish immigrants in Argentina, though the exact etymology is debated.
• The salad can be customized with additional herbs like dill or tarragon, showing its adaptability across cuisines.
• Unlike mayonnaise-based potato salads, chimichurri potato salad keeps well at room temperature, making it ideal for outdoor gatherings.
• The combination of olive oil and vinegar not only enhances flavor but also preserves the potatoes, extending the dish's shelf life.
• Adding a small amount of red pepper flakes provides a subtle heat that contrasts beautifully with the earthy potatoes.

FAQ about Chimichurri Potato Salad Recipe

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