I grew up in the South, and one thing I learned from a very early age is that potato salad is serious business down here. It’s a must for just about any occasion, especially summertime grilling and barbecue. There are many different ways to make potato salad, but they always involve potatoes (of course!), mustard, mayonnaise, celery, onion, pickles, hard-boiled eggs, and various spices. Until now. Today I’m trying my first potato salad with almost none of that. None! I’m shook, but I’m a chimichurri fiend, so I’m willing to give this Chimichurri Potato Salad a try. Let’s find out how it is!
My chimichurri potato salad is packed with flavor from the fresh herbs and garlic! It’s the perfect healthy and easy to prepare side dish that’s ideal for those who do not like creamy potato salad.
The Ingredients
Obviously, the main ingredient for this recipe is potatoes, but they need to be “little potatoes.” The only thing I could find that fit that description was a 24-ounce bag of mini yellow potatoes. Yellow potatoes are a good all-around use potato, and the fact that the bag was exactly 1.5 pounds was perfect for this recipe.
I had the spices and red wine vinegar, but I did have to buy the fresh herbs and some olive oil. It was all easy to find, though, and no online orders were required.
The Process
The total time listed on this recipe was 35 minutes, and I found that to be pretty accurate. Here’s how my time was spent:
- 10 minutes to prep
- 15 minutes to cook
- 10 minutes to cool
- 1 minute to mix up the salad
- 36 minutes total
The instructions were easy to follow, and there were no uh-oh moments. I started by putting a 4.5-quart pan on the stove to boil while I prepped the rest of the ingredients.
The potatoes don’t need to be peeled, which I loved. They do need to be cut in half, and that worked for all but the largest one. I quartered it to keep the pieces all a uniform size.
Once they were done, I drained them into a large colander and left them to cool for 10 minutes. After that, all that was left to do was mix everything together. Then I popped the finished Chimichurri Potato Salad into the refrigerator to chill and let the flavors meld. I actually served it the next day.
