American•healthy
Chimichurri Potato Salad
This chimichurri potato salad is the ultimate summer side dish. It's savory, herbaceous, and tastes equally good served warm or chilled!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds baby potatoes or fingerling potatoes (halved)
- ¼ cup chimichurri sauce
Instructions
- 1
Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Salt the water (about 2 teaspoons), then bring the water to a boil. Once boiling, reduce the heat to a simmer, and cook the potatoes for 7 to 10 minutes, until they are just tender when poked with a fork.
- 2
Drain in a colander. Drain the potatoes and let them cool for a few minutes, so that they're warm but not steaming.
- 3
Mix with chimichurri. Place the warm potatoes in a bowl and toss with the chimichurri sauce. Serve warm or refrigerate and serve chilled.