Description
Experience a delightful twist on your traditional potato salad with this Chimichurri Potato Salad. Its vibrant flavors and fresh ingredients make it the perfect side for any occasion.
Ingredients
– 2 pounds baby potatoes
– 1 cup fresh parsley, chopped
– 1/4 cup olive oil
– 1/4 cup red wine vinegar
– 2 cloves garlic, minced
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions
1. 1. Begin by boiling the baby potatoes until fork-tender, about 15-20 minutes.
2. 2. Drain the potatoes and let them cool slightly.
3. 3. In a bowl, whisk together the olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper.
4. 4. Cut the cooled potatoes in half and place them in a large mixing bowl.
5. 5. Pour the chimichurri dressing over the potatoes and add the chopped parsley.
6. 6. Gently toss until the potatoes are well coated.
7. 7. Serve warm or chilled.
Notes
For a variation, try adding diced bell peppers or red onions for extra crunch. This salad can be stored in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Boiling
- Cuisine: American