Chimichurri Potato Salad

Chimichurri Potato Salad is packed with fresh herbs, garlic and olive oil! It’s perfect for mayo haters, vegans and people who just want something different.

My chimichurri potato salad is similar to French potato salad. French potato salad is served warm, uses lots of fresh herbs and is dressed in a vinaigrette. Classic potato salad should definitely not be served warm. 

Closeup of Chimichurri Potato Salad with spoon in the white serving bowl.
Let’s talk chimichurri. Have you ever heard of it? I’m obsessed and have several recipes that use it, including these Steak Fajita Skewers, something to consider grilling for the 4th.

Chimichurri Potato Salad in a white bowl with spoons and extra chimichurri sauce in a small bowl on the side.
I’ve been making a lot of chimichurri lately and using it as a dip for vegetables. 

For this chimichurri potato salad I decided to you a combination of parsley, cilantro and dill for the fresh herbs. The recipe is almost identical to the one I used for the steak fajita skewers. If you happen to hate cilantro, omit it and replace it with more parsley and dill.

Chimichurri Potato Salad
Chimichurri Potato Salad in a white bowl with spoons and extra chimichurri sauce in a small bowl on the side.

Ingredients
Potato Salad
2 pounds potatoes
1/4 cup diced red onion
1/4 teaspoon crushed red pepper flakes (optional)
Kosher salt and fresh ground black pepper to taste
Garnish with extra fresh herbs
Chimichurri
1/2 cup packed cilantro leaves
1/2 cup packed flat leaf parsley
2 tablespoons chopped fresh dill
1 clove of garlic, roughly chopped
1 green onion, sliced
2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1/4 cup olive oil
Kosher salt and fresh ground black pepper to taste

Instructions
Place all of the ingredients for the chimichurri into a food processor and purée until smooth. Makes approximately 1 cup.
Place the potatoes in a large pot and cover with cold water. Bring to a boil, add salt and cook for 5-8 minutes or until fork tender. Drain and cool.
Cut the larger potatoes in half and place all of them in a serving bowl along with the red onion, red pepper flakes, salt and pepper and desired amount of chimichurri sauce. I used approximately 1/3 cup. Toss everything together and taste for seasoning. Garnish with extra herbs and serve or cover and refrigerate until ready to serve.