Name: Chimichurri Potato Salad
Total time: 1 h 15 min
Cuisine: American
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

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.)