Chimichuri Potato Salad

Or Salad with Potatoes

“as plated before I chow down.” 

Jump to Recipe

Is this more potato, or is this more salad? That is the question I asked myself as I threw this together. It’s the best of both worlds. I love potatoes. I enjoy salads, but this salad potatoes is next level. 

Chimichurri is a highly versatile sauce that works on meat and vegetables. It can be added to virtually anything. I added it to my Delicata Squash Egg bites, and, wooo, it was so good. 

Chimichurri and potatoes are a match made in heaven. They both hail from South America. Chimichurri is a sharp, spicy green sauce hailing from Argentina. It’s said to have been invented by Gauchos while out herding cattle. 

Chimichurri Potato Salad 

The Salad part

• 1.5-2 lbs Red Potatoes, cut into bite-size pieces

• 1 tsp Kosher Salt

• 12 oz Green Beans (Fresh or Frozen)

• 2 Scallions, finely sliced

• 4 Radishes, finely sliced 

•  2-3 Cups of Spinach or Arugula 

• 1 Lemon, juiced 

ChimiChurri Sauce Part

This will make more than you need for dressing the salad. I use it on almost everything. 

• 1/2 cup good Extra-Virgin Olive Oil 

• 1/2 cup White Wine Vinegar 

• 4-5 cloves Garlic, minced

• 1/2 - 2 teaspoons Red Pepper Flakes, add based on your tolerance 

• 1 tsp Smoked Paprika 

• 1 Cup Fresh Parsley, chopped 

• 1/2 tsp Oregano 

Let’s Make It

1. Bring potatoes in salted water to a slow boil in a large pot. Cook for 10-14 minutes until potatoes can be pierced with a fork. Drain Potatoes and set aside. 

2. While the potatoes are boiling, prepare the chimichurri. Combine it all together in one bowl. Add seasonings as needed. The chimichurri will have a bite. This is good and will work well with the salad. 

3. Now it’s time for the green beans. Fill a large bowl with ice water. This will be used to blanch the green beans after they’ve been cooked. 

4. Refill the pot with more water and bring it to a boil. Drop green beans into boiling water. 

   1. If using fresh green beans, cook for 2 minutes

   2. If using frozen green beans, bring the beans to a simmer and allow to cook for 1-2 minutes

5. Once green beans are cooked, put them into their ice bath! Let them sit for 2 minutes, then drain them on a kitchen towel. 

6. Gently mix all parts (except for chimichurri and lemon) in a large bowl. Add 1/2 of chimichurri and lemon juice into the mix.

7. Taste along the way. Add more chimichurri, salt, and pepper as needed. 

FAQ

What if I want to meal prep this? 

If you want to meal prep, keep the leafy greens separate. Add them before you eat. This prevents the greens from getting soggy.