Chimichurri Potato Salad
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Print Recipe
Print Recipe |
Here's a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
| Servings |
| 81/2 cup servings |
| Servings |
| 81/2 cup servings |
Ingredients
- 1 1/2 lb fresh small red potatoes cut lengthwise in quarters
- 1 Tbsp fresh red onion trimmed and diced
- 1/2 clove garlic peeled and minced
- 1 tsp fresh parsley minced
- 1 tsp fresh cilantro leaves minced
- 1 tsp fresh oregano leaves minced
- 3 Tbsp canola oil
- 2 Tbsp water
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
|
Instructions
- In steamer basket, steam potatoes until fork-tender, 8 to 10 minutes. Drain. Cool.
- Chimichurri: Toss onion, garlic, herbs, oil, water, lemon juice, vinegar, salt, and pepper together.
- Combine potatoes and Chimichurri. Toss to coat. Cover and chill if appropriate. Or serve.
Nutrition Facts
| Calories | 130kcal |
| Total FatSaturated FatTrans Fat | 6g0g0g |
| Cholesterol | 0mg |
| Sodium | 30mg |
| Total CarbDietary FiberSugars | 17g2g<1g |
| Protein | 2g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.