Chimichurri Potato Salad

Chimichurri Potato Salad is a great way to change up your typical picnic fare. This recipe features crispy roasted potatoes, red onions and fresh parsley all tossed in a zesty chimichurri sauce. It’s perfect for potlucks, picnics and summer BBQs!

Tips for Making the Perfect Potato Salad:

1. Start by choosing the right potatoes. For a potato salad that is crispy and flavorful, go with a waxy potato variety like red bliss or yukon gold.

2. Cut the potatoes into even pieces so they cook evenly.

3. Toss the potatoes with some olive oil and salt before roasting them in a hot oven. This will help them crisp up and develop a delicious roasted flavor.

4. When it comes to the dressing, chimichurri is a great option because it is both flavorful and tart. Feel free to adjust the seasonings to your liking.

5. Lastly, be sure to let the salad chill in the fridge for at least an hour before serving so that the flavors can meld together. This potato salad is best served cold or at room temperature.

Share a few serving suggestions

A Chimichurri Potato Salad is a great dish to take to a potluck or picnic. It’s also perfect for summer BBQs! Here are a few tips for serving:

– The potato salad can be served cold or at room temperature.

– If you want to serve it cold, let it chill in the fridge for at least an hour before serving.

– If you’re serving it at a BBQ, it’s best to bring it out about 30 minutes before the party starts so that it can come to room temperature.

– The potato salad can be eaten as a side dish or appetizer. Enjoy!


1 lb. waxy potatoes, such as red bliss or yukon gold

3 Tbsp. olive oil, divided

1 tsp. salt

1/2 cup chopped fresh parsley

1/4 cup chopped red onion

2 cloves garlic, minced

2 Tbsp. lime juice

2 Tbsp. red wine vinegar

1/4 tsp. black pepper


1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Cut potatoes into bite-sized pieces and place in a large bowl. Add 2 tablespoons of olive oil and salt, and toss to combine.

3. Spread potatoes onto prepared baking sheet and roast for 20-25 minutes, stirring once, or until golden brown and crispy.

4. Meanwhile, make the chimichurri sauce by mixing together parsley, red onion, garlic, lime juice, red wine vinegar, and remaining 1 tablespoon of olive oil in a small bowl. Season with salt and pepper to taste.

5. Once potatoes are done roasting, let cool for a few minutes before adding to the bowl with the chimichurri sauce. Toss to combine.

6. Chill in the fridge for at least an hour before serving. Enjoy!

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