This chimichurri potato salad is topped with the best herb sauce, and tastes equally good served as a warm salad or chilled side dish! I have to say, this herby potato salad is surely becoming one of those must-make side dishes for me. The more leftovers I eat, the more I can see myself making this all the time, even when it’s not summer. It’s suitable for an easy weeknight dish, yet worthy enough to serve at a holiday dinner table. This is versatility at its best!
What is Chimichurri?
Chimichurri originated in Argentina. It can either be green or red, green seems to be more common. It’s an uncooked sauce that’s made up of finely chopped herbs, garlic, wine vinegar and olive oil. Parsley and oregano are the traditional herbs used, however you can use whatever fresh herbs you like best. Chimichurri can be used as a marinade and is best paired as a sauce to tacos or any vegetables.
I’ve been making a lot of chimichurri lately and using it as a dip for vegetables. Whenever the herbs I potted this summer start getting out of control, I cut them back and use what I harvest to make this wonderful sauce. There’s minimal chopping involved and all of the ingredients just get added to a food processor.
What you’ll love about this chimichurri potato salad:
- It’s a great choice for those with dietary restrictions! This potato salad contains no dairy or meat products thus it is vegetarian/vegan. It is also gluten-free.
- It can be served warm or cold! This salad calls consists of boiled potatoes. But can also easily be made of roasted potatoes It can be served immediately while the potatoes are still warm, which is my preference, or refrigerated until cool.
- It’s so flavorful! This vegan potato salad is so bright and fresh. It’s herbaceous and zesty with buttery notes from the potatoes and sweet notes from chickpeas.
Check out more salad inspiration:
Chimichurri Potato Salad
- 1 kg potatoes
- 1 can chickpeas
- 2 small red onion/shallot
- 2 cloves garlic
- 1 chili pepper
- 1 bunch fresh parsley
- 3 tbsp olive oil
- 1 lemon juice
- 2 tbsp white wine vinegar
- ½ tsp salt
- Boil the potatoes with the skins on until for tender.
- Pell them and chop into bite size cubes.
- Prepare the sauce by adding all the ingredients into a food processor and blend until finely chopped.
- In a large bowl add potatoes, chickpeas and mix with the chimichurri sauce. Serve it and enjoy!