Chimichurri Potato Salad
By Jessica Rudolph & Mark HuxsollPublished on June 20, 2025
Time
45 minutes, plus 30 minutes cooling
Yield
Serves 8 to 12
Ingredients
4 pounds Yukon gold potatoes, unpeeled, cut into ¾-inch chunks1½ teaspoons table salt, plus salt for cooking potatoes1½ cups fresh parsley leaves 1 cup fresh cilantro leaves 6 garlic cloves, minced1 tablespoon dried oregano ¾ teaspoon red pepper flakes ½ cup red wine vinegar ¾ cup extra-virgin olive oil
Before You Begin
Do not substitute other varieties of potatoes for the Yukon Golds called for here.
Instructions
- Place 4 pounds unpeeled and chopped Yukon gold potatoes and 2 tablespoons salt in large pot and add enough water to cover potatoes by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender but not breaking down, 9 to 12 minutes. Drain potatoes in colander and let cool for 30 minutes.
- Meanwhile, pulse 1½ cups fresh parsley leaves, 1 cup fresh cilantro leaves, 6 minced garlic cloves, 1 tablespoon dried oregano, ¾ teaspoon red pepper flakes, and 1½ teaspoons table salt in food processor until finely chopped, about 10 pulses. Add ½ cup red wine vinegar and pulse to combine. Transfer herb mixture to large bowl and whisk in ¾ cup extra-virgin olive oil until combined.
- Add potatoes to bowl with herb mixture. Gently fold potatoes into chimichurri until evenly coated. Serve at room temperature. (Potato salad can be refrigerated for up to 24 hours; let salad come to room temperature before serving.)
Time
45 minutes, plus 30 minutes coolingYield
Serves 8 to 12Ingredients
4 pounds Yukon gold potatoes, unpeeled, cut into ¾-inch chunks
1½ teaspoons table salt, plus salt for cooking potatoes
1½ cups fresh parsley leaves
1 cup fresh cilantro leaves
6 garlic cloves, minced
1 tablespoon dried oregano
¾ teaspoon red pepper flakes
½ cup red wine vinegar
¾ cup extra-virgin olive oil
Test Kitchen Techniques
Ingredients
4 pounds Yukon gold potatoes, unpeeled, cut into ¾-inch chunks
1½ teaspoons table salt, plus salt for cooking potatoes
1½ cups fresh parsley leaves
1 cup fresh cilantro leaves
6 garlic cloves, minced
1 tablespoon dried oregano
¾ teaspoon red pepper flakes
½ cup red wine vinegar
¾ cup extra-virgin olive oil
Test Kitchen Techniques
Ingredients
4 pounds Yukon gold potatoes, unpeeled, cut into ¾-inch chunks
1½ teaspoons table salt, plus salt for cooking potatoes
1½ cups fresh parsley leaves
1 cup fresh cilantro leaves
6 garlic cloves, minced
1 tablespoon dried oregano
¾ teaspoon red pepper flakes
½ cup red wine vinegar
¾ cup extra-virgin olive oil
Test Kitchen Techniques
Why This Recipe Works
For a fresher take on the classic potato salad, we opted for a zippy oil and vinegar–style dressing instead of a creamy mayo-based one. We landed on an Argentinian-style chimichurri sauce (a fresh, herb-packed sauce with raw garlic, red wine vinegar, and olive oil), which came together easily in a food processor. We found that serving this potato salad at room temperature optimized its flavor and texture.
Before You Begin
Do not substitute other varieties of potatoes for the Yukon Golds called for here.
Instructions
- Place 4 pounds unpeeled and chopped Yukon gold potatoes and 2 tablespoons salt in large pot and add enough water to cover potatoes by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender but not breaking down, 9 to 12 minutes. Drain potatoes in colander and let cool for 30 minutes.
- Meanwhile, pulse 1½ cups fresh parsley leaves, 1 cup fresh cilantro leaves, 6 minced garlic cloves, 1 tablespoon dried oregano, ¾ teaspoon red pepper flakes, and 1½ teaspoons table salt in food processor until finely chopped, about 10 pulses. Add ½ cup red wine vinegar and pulse to combine. Transfer herb mixture to large bowl and whisk in ¾ cup extra-virgin olive oil until combined.
- Add potatoes to bowl with herb mixture. Gently fold potatoes into chimichurri until evenly coated. Serve at room temperature. (Potato salad can be refrigerated for up to 24 hours; let salad come to room temperature before serving.)
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