Easy Argentine Chimichurri Potato Salad Recipe for Family Lunch
A bright Argentine-inspired potato salad made with tender potatoes and a fresh, tangy chimichurri dressing. Serve it slightly warm or chilled as a vegetarian lunch or a flavorful side dish.
Servings 6
Ingredients
- 1 1/2 pounds baby potatoes halved or quartered if large (680 g)
- 1 teaspoon kosher salt plus more for the cooking water (6 g)
- 1 cup finely chopped fresh flat-leaf parsley 30 g
- 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano (6 g fresh or 2 g dried)
- 3 garlic cloves finely minced (9 g)
- 1/4 cup finely chopped red onion 40 g
- 1/3 cup extra-virgin olive oil 80 ml
- 3 tablespoons red wine vinegar 45 ml
- 1/2 teaspoon crushed red pepper flakes or to taste (1 g)
- 1/2 teaspoon freshly ground black pepper 1 g
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Salt the water generously and bring it to a boil over high heat.
- Reduce the heat to maintain a steady simmer. Cook until the potatoes are fork-tender but still hold their shape, about 12 to 15 minutes. Drain well and let them steam dry in the colander for 2 minutes.
- While the potatoes cook, stir the parsley, oregano, garlic, red onion, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper together in a large serving bowl.
- Add the warm drained potatoes to the chimichurri. Fold gently until every piece is coated, taking care not to break up the potatoes.
- Taste and add more salt, pepper, vinegar, or red pepper flakes if needed. Serve warm, at room temperature, or chilled.