If you’re tired of heavy, mayo-based potato salads, this Chimichurri Potato Salad is the flavorful, herb-packed upgrade you need. Bursting with bold garlic, parsley, and vinegar notes, this vibrant side dish is perfect for barbecues, picnics, or as a refreshing addition to weeknight dinners. Unlike traditional recipes, this salad is both lighter and more dynamic thanks to the bright, punchy chimichurri dressing.
This no-mayo potato salad is not only dairy-free and vegan-friendly but also a celebration of color, texture, and South American flair.
Ingredients
Serves 6–8
For the Potato Salad:
- 1.5 kg (about 3 lbs) baby potatoes or Yukon Gold, halved
- ½ small red onion, finely sliced
- 1 cup cherry tomatoes, halved (optional)
- Salt, for boiling
- Fresh cracked black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro (optional, or more parsley)
- 4 cloves garlic, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes (adjust to taste)
- Salt and pepper to taste
Preparation Time
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Cooling time: 15 minutes
- Total time: 50 minutes
Step-by-Step Instructions
Step 1: Cook the Potatoes
- Place halved potatoes in a large pot of salted cold water.
- Bring to a boil, reduce to simmer, and cook for 12–15 minutes until fork-tender.
- Drain and let cool slightly for about 10–15 minutes.
Step 2: Prepare the Chimichurri
- In a medium bowl, combine chopped parsley, cilantro, minced garlic, oregano, and chili flakes.
- Stir in olive oil, red wine vinegar, lemon juice, salt, and black pepper. Mix well and set aside to let the flavors meld.
Step 3: Assemble the Salad
- In a large mixing bowl, combine cooled potatoes, sliced red onion, and cherry tomatoes.
- Pour chimichurri sauce over the warm potatoes and gently toss to coat evenly.
Step 4: Chill and Serve
- Allow the salad to rest for at least 15 minutes before serving to enhance the flavor.
- Serve warm, at room temperature, or chilled, depending on preference.
Serving Suggestions
- Pair with grilled steak, chicken, or tofu for a well-rounded meal.
- Serve as a side at summer picnics, potlucks, or outdoor dinners.
- Top with crumbled feta or sliced avocado for an extra touch of richness.
- Store leftovers in the fridge for up to 3 days — it gets more flavorful over time!
Nutritional Highlights
| Nutrient | Per Serving (1 of 8) |
|---|---|
| Calories | 240 |
| Protein | 3 grams |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 27 grams |
| Fiber | 3 grams |
| Sugars | 2 grams |
| Sodium | 210 milligrams |
Key Nutritional Benefits:
- Rich in healthy fats from olive oil
- Parsley and garlic provide antioxidants and immune-boosting properties
- Naturally gluten-free, dairy-free, and vegan
- Lower in cholesterol and saturated fat compared to traditional potato salads
Recipe Tips and Variations
- Add grilled corn or roasted red peppers for extra sweetness and color
- Spice it up with extra chili flakes or a minced jalapeño
- Make it creamy with a spoon of Greek yogurt or mashed avocado (non-vegan adjustments)
- Use sweet potatoes instead for a more earthy, colorful twist
This Chimichurri Potato Salad is the ultimate side dish for those seeking something bold, fresh, and far from ordinary. The herbaceous sauce, vibrant ingredients, and lack of mayonnaise make it a standout on any table. Whether served warm or chilled, it’s a guaranteed hit for health-conscious foodies and flavor-lovers alike.