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.

Course Salads, Sides & Sauces

Cuisine Plant Forward

Keyword vegetarian

Servings 1/2 cup servings

Calories 130kcal

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

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