Chimichurri Potato Salad
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.
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Chimichurri Potato Salad
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.
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| Servings |
| 81/2 cup servings |
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Ingredients
- 1 1/2lb fresh small red potatoes cut lengthwise in quarters
- 1Tbsp fresh red oniontrimmed and diced
- 1/2clove garlicpeeled and minced
- 1tsp fresh parsleyminced
- 1tsp fresh cilantro leavesminced
- 1tsp fresh oregano leavesminced
- 3Tbsp canola oil
- 2Tbsp water
- 2Tbsp lemon juice
- 1Tbsp red wine vinegar
- 1/8tsp kosher salt
- 1/8tsp ground black pepper
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.